Here's a great seasonal pumpkin bread pudding that will fill your kitchen with a wonderful aroma. We like ours with raisins, but feel free to use dried cranberries. One of our favorite ways of eating this pudding is with a drizzle of good-quality maple syrup, which is why this dessert would also make a pretty good brunch dish.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1 10.5 ounce day-old ounce baguette
- 2 cups fat-free half and half
- 2 eggs, lightly beaten
- 3/4 cup firmly packed brown sugar
- 1 cup pure pumpkin
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 tsp cinnamon
- 1/8 tsp cloves
- 3/4 cup raisins (or dried cranberries)
Preparation:
Preheat oven to 350 degrees. Spray an 11 X 7 baking dish with nonstick cooking spray.
Cut baguette into 1 inch slices, then into cubes. Place in a large bowl and cover with the half and half, tossing the bread cubes to allow the liquid to soak in.
In a medium bowl, combine beaten eggs, brown sugar, pumpkin, vanilla and spices. Add to bread mixture with raisins and blend well.
Pour into baking dish and bake for 40-45 minutes.
Serves 8.
Per Serving: Calories 286, Calories from Fat 29, Total Fat 3.2g (sat 1.2g), Cholesterol 56mg, Sodium 335mg, Carbohydrate 57.2g, Fiber 1.9g, Protein 7g
