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Cookbook
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Desserts
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Recipe
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Pumpkin Bread Pudding
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| Serves 8 |
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Preparation time 20 minutes
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| Baking time 1 hour 15 minutes |
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1¼ cups of nonfat milk
1 -16 oz. can or 1¾ cup
mashed, cooked pumpkin
1 apple, peeled, cored,
finely chopped (optional)
¼ tsp. ground cloves
½ cup firmly packed brown sugar
nonstick cooking spray |
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2 eggs lightly beaten
2 tsp. ground cinnamon
1 tsp. vanilla
1 tsp. ginger
4 cups or 8 slices (1 oz. each) of raisin bread, cut into ½" cubes
½ cup raisins (optional)
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Combine all the ingredients except the bread in a large bowl, stir well with a wire whisk or large fork. Add bread; stir well.
Pour mixture into a shallow 2 quart casserole dish (9 x 13) coated with cooking spray.
Bake at 350º degrees for 1 hour 15 minutes or until set. If using a glass dish, reduce oven temperature to 325º degrees. Cool on wire rack. Serve warm or at room temperature.
Nutrition Facts Per Serving: 183 Calories, 2 g Total Fat, 18 Calories, 1 g Saturated Fat, 47 mg Cholesterol, 136 mg Sodium.
Nutrition Tip: "This bread pudding was quick to put together, low fat and really delicious." Jeanne Silberstein, MPH, RD
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