A new twist on an old fashioned favorite

Ingredients

• 1 ¼ cups skim milk
• 7 ½ oz. pumpkin pulp
• ¼ cup peach preserves (like Bonne Maman^®)
• 2 large eggs
• ¼ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• 5 cups loosely packed cubed challah bread (about half a loaf)
• ¼ cup sliced almonds
• ¼ cup diced dried mango

Directions

1. Combine milk, pumpkin, peach preserves, eggs, ginger, cinnamon, vanilla, and salt in a large bowl.

2. Blend in challah, almonds, and mango; rest for 10 minutes.

3. Transfer into an 8” x 8” buttered baking dish. Bake at 350° until the bread pudding is cooked through, one hour or so.

4. Serve warm with whipped topping or vanilla ice cream.

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