This recipe is based on this recipe. Needed a way to use up the leftover pumpkin bread.
Pumpkin Bread Pudding with Cranberry Relish
1 15-ounce can of fat free evaporated milk
8 ounces canned pumpkin (about half of a 15 ounce can)
1 cup (packed) brown sugar
2 large eggs
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 Tablespoon vanilla extract
3-4 cups pumpkin bread, a little dried out and broken into 1-2" pieces
1/2 cup raisins
1 orange, quartered and seeds removed
1 12-ounce package cranberries, rinsed and drained
3/4 cup sugar
Whisk milk, pumpkin, brown sugar, eggs, spices and vanilla extract in large bowl to blend. Add pumpkin bread pieces and raisins. Transfer mixture to 11x7" glass baking dish. Put into the oven and turn oven on to 350°F. Bake pumpkin bread pudding until tester inserted into center comes out clean, set the timer for about 50-60 minutes.
In a food processor, combine orange, cranberries, and sugar. Cranberry relish will keep in the fridge for 1-2 weeks.
Serve bread pudding warm or at room temperature with cranberry relish.