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Monday, October 5, 2009

Pumpkin Time!

Pumpkin Bread Pudding, a fall favorite

Doesn’t Pumpkin Bread Pudding sound perfect for a crisp autumn day?!!


Hands-on time: 20 minutes
Total preparation time: 70 minutes
8 servings

  • 2 eggs
  • 2 cups whole milk
  • 15 ounces canned pure pumpkin
  • 2/3 cup dark brown sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1-1/2 teaspoons cinnamon
  • 1-1/2 teaspoons vanilla
  • 10 cups 1/2-inch cubes egg or French bread (about 10 ounces)
  • 1/2 cup golden raisins
  • 1/2 cup dark brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup whipping cream

PUDDING In a large bowl, whisk eggs, then whisk in all remaining pudding ingredients except bread and raisins. Fold in bread and raisins. Transfer to lightly buttered two-quart baking dish and let stand 15 minutes. Bake at 350F for about 40 minutes or until tester inserted into center comes out clean.

Serve warm with warm caramel sauce and if you like, topped with spiced whipped cream.

CARAMEL SAUCE Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

NUTRITION ESTIMATE Per Serving (1 generous cup pudding, 2 tablespoons sauce): 396 Cal; 8g Protein; 13g Tot Fat; 7g Sat Fat; 64g Carb; 2g Fiber; 246mg Sodium; 109mg Cholesterol; Weight Watchers 9 points

Recipe from Kitchen Parade