Sunday, January 29, 2012

Pumpkin Bread Pudding

There is a fairly new high-fiber bread on our grocery shelves by Arnold Bakery called "Health-full" and it only has 80 calories a slice! It's carb count is very friendly at 17 grams per slice and 5 grams fiber. That's a net of only 12 grams for a full-size slice of bread! One thing I like to do with the heels is to tear them into bite-size pieces and allow them to air dry. When I accumulate 2 cups (which is only 2 heels), I make one of my family's favorite comfort foods - Bread Pudding. This version has pumpkin to boost the fiber and nutrition. It is delicious served at room temperature, but on a cold winter day, it is especially comforting eaten warm.

Pumpkin Bread Pudding
Makes 8 servings

2 cups high-fiber bread, torn into bite-size pieces & dried
3 cups skim milk, divided
2 tbsp brown sugar, divided
pinch salt
2 eggs
2/3 cup pumpkin purée
1/2 cup Splenda, granular
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 cup raisins, optional

1. Set rack to middle position and preheat oven to 350°.

2. Spray 8-inch square, glass baking pan with nonstick cooking spray. Place bread in pan and set aside.

3. In a 4 quart mixing cup, measure 1 cup milk, 1 tbsp brown sugar and pinch of salt. Whisk until sugar is dissolved. Pour over bread and allow to sit, stirring occasionally, until liquid is absorbed, about 10 minutes.

4. Meanwhile, measure the remaining 2 cups milk, remaining 1 tbsp brown sugar, eggs, pumpkin, 1/2 cup Splenda, spice, and vanilla. Whisk until well blended. Sprinkle the raisins over the bread and pour pumpkin mixture over and gently stir.

5. Bake in preheated oven for 55 minutes or until knife inserted about 1 inch from center comes out clean. Cool for 30 minutes before serving.

Nutritional Information per serving: 106.38 calories, 17.8 g carbohydrate, 1.5 g total fat, 0.4 g saturated fat, 99 mg sodium, 2.8 g fiber, 7.8 g sugar, 6.4 g protein.

Original Recipe by Kathy Sheehan, 2012

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