Bread Pudding With Pumpkin Recipe
Servings: 12
Ingredients
- 4-5 pound short, wide sugar pumpkin
- 2 tbsp. melted butter
- 1/3 c. plus 2 tbsp. sugar
- 2 c. lowfat milk
- 1/4 c. butter
- 2 c. stale bread with crusts, 1/4 to 1/2 inch cubes
- 3 Large eggs
- 2/3 c. raisins
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Directions
- PUMPKIN: Preheat oven to 350 degrees. Clean pumpkin and make lid; brush with melted butter inside and sprinkle with 2 Tbsp. sugar. Put lid on set in baking pan and bake 20 min.
- BREAD PUDDING: Scald lowfat milk, add in 1/4 c. butter and 1/3 c. sugar. When butter melts, pour over bread cubes, stand 5 min. Beat Large eggs, lowfat milk in raisins, salt, cinnamon and nutmeg. Combine with bread. Fill hot pumpkin. Bake uncovered 1 1/2 to 1 3/4 hrs till custard is set (it will puff up and later go down). Let stand 10 min. Slice into wedges. Serve with whipped cream or possibly brandy sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 12 servings | |
| Calories 884 | |
| Calories from Fat 81 | 9% |
| Total Fat 9.21g | 12% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 383mg | 16% |
| Potassium 329mg | 9% |
| Total Carbs 178.25g | 48% |
| Dietary Fiber 6.2g | 21% |
| Sugars 20.45g | 14% |
| Protein 18.96g | 30% |
