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Tuesday, October 16, 2012

Pumpkin Bread Pudding

Pumpkin seems to be the most common answer for the question, "What does fall taste like?"  And with loads of vitamins A & C, fiber, potassium, zinc and carotenoids, we should probably consume this nutrition-superstar more frequently than one month out of the year.  But this definitely is pumpkin season, so how many times is it showing up on your menu this week?  Here's a recipe for pumpkin bread pudding which can serve either as a dessert (with a light drizzle of caramel), or as a french toast substitute at breakfast or brunch.   The recipe makes a 9x13 pan so it is great for entertaining and feeding a crowd.  Plus, this lightened-up version allows you to enjoy pumpkin without agonizing over excessive amounts of fat and calories often found in traditional bread pudding recipes.  And keep in mind that one serving provides 94% of your daily vitamin A needs.

Pumpkin-Spiced Bread Pudding

    12 cups bread cubes -approx. 1 loaf (french, sourdough, cinnamon or brioche all work well)
    1 cup egg substitute
    1 cup packed brown sugar
    1 cup half and half
    1 cup low-fat milk
    1 1/2 tsp. vanilla
    1/4 tsp. salt
    1 1/2 tsp. ground ginger
    1/4 tsp. ground nutmeg
    1/4 tsp. ground allspice
    1 1/2 tsp. cinnamon
    1 15oz can pumpkin


Coat 9x13 pan with cooking spray. Place bread cubes in pan. In large bowl, mix together remaining ingredients. Pour over bread cubes, so that all bread cubes are able to absorb the pumpkin-milk mixture. Let sit 30 minutes before baking. Can let sit overnight in the refrigerator before baking.
Preheat oven to 375 degrees F. Bake 45 minutes or until custard is set.
Serves approx. 15


Stale bread works best. You can make it the night before and serve for brunch the next day.


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