Loading ...
Loading ...
Loading ...
57
DESSERTS
PUMPKIN BREAD PUDDING
Bread pudding can be mixed and assembled ahead of time and baked
while dinner is being served for a warm dessert. Top with sweetened
whipped cream.
Makes about 10 to 12 servings
1. Butter a 2-quart souffl é dish or another baking dish
equivalent to 2 quarts. Place bread cubes into a large
mixing bowl.
2. Put the eggs, canned pumpkin, evaporated milk,
sugar, vanilla extract, heavy cream and spices into the
blender jar. Process ingredients on Low until
homogenous, about 30 to 45 seconds. Pour egg
mixture over the bread cubes and toss together so
that all of the bread cubes are coated with egg
mixture. Let the mixture stand for 45 minutes, or
cover and refrigerate up to 12 hours (if refrigerated,
let come to room temperature for 30 minutes before
proceeding). Pour mixture into prepared dish before
baking or refrigerating.
3. Ten minutes before baking, preheat oven to 325°F.
Place the souffl é dish with the bread pudding into a
larger baking dish with a rim that is at least 2 inches
high. Place the baking dishes in the oven and
carefully pour water into the larger, outer dish until
the water comes up the sides of the souffl é dish by 1
inch. Bake for about 60 minutes, until the internal
temperature reaches 140°F. Remove from oven and
allow the bread pudding to rest for about 20 minutes
on a rack before serving. Serve with sweetened
whipped cream.
Nutritional information per serving
(based on 12 servings):
Calories 242 (46% from fat) • carb. 25g
pro. 7g • fat 12g • sat. fat 6g • chol. 148mg
sod. 189mg • calc. 123mg • fi ber 1g
1 TABLESPOON UNSALTED BUTTER
1 POUND CHALLAH LOAF, CUT INTO
2-INCH CUBES
6 LARGE EGGS
1½ CUPS CANNED PUMPKIN PURÉE
1 CAN (12 OUNCES) EVAPORATED
LOWFAT MILK
½ CUP PLUS 2 TABLESPOONS
GRANULATED SUGAR
½ TABLESPOON PURE VANILLA
EXTRACT
1¼ CUPS HEAVY CREAM
1½ TEASPOONS CINNAMON
1
1
∕
8
8
TEASPOON ALLSPICE
1
1
∕
8
8
TEASPOON GINGER
PINCH FRESHLY GROUND NUTMEG
Loading ...
Loading ...
Loading ...