Ingredients:

• 2 1/2 cans of Libby’s 100% Pure Pumpkin Puree
• Extra Virgin Olive Oil
• 2 cups heavy cream
• 4 eggs
• 1 cup brown sugar
• 1 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1 1/2 tsp. pure vanilla extract
• 1 loaf of GF cinnamon raisin bread, sliced*
• 1/2 cup golden raisins

First, preheat the oven to 350°F. Place the sliced bread and raisins in a baking dish ( 11 by 7-inch should be fine). In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix. Then, mix in the pumpkin puree. Pour the pumpkin mixture over the bread. Cover with foil and let it sit for 15-20 minutes. Bake for about 20-25 minutes or until pumpkin pudding has set. Serve warm with ice cream (or just by itself) and enjoy!

Happy holidays!

*I recommend using Glutino’s Cinnamon Raisin Bread

Adapted from: http://www.foodnetwork.com/recipes/anne-burrell/pumpkin-ginger-bread-pudding-recipe/index.html