Thanksgiving Recipes
Pumpkin Raisin Bread Pudding
Yield: 14 servings
Ingredients
- 1 (16 ounce) loaf raisin bread with cinnamon, each slice cut into 4 pieces
- 5 cups low fat milk
- 1 cup granulated sugar
- 1 (16 ounce) can solid-pack pumpkin
- 3 tablespoons all-purpose flour or whole wheat pastry flour
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 4 large eggs + 4 egg whites
Instructions
- Heat oven to 350 degrees F.
- In large bowl, with wire whisk or fork, beat milk, sugar, pumpkin, flour, ground ginger, vanilla extract and eggs until well mixed.
- Add bread, and gently press down bread to coat well. Let bread soak in milk mixture for 15 minutes.
- Spoon mixture into a 13 x 9 inch glass baking dish. Set baking dish in large
roasting pan, then place on oven rack. Fill roasting pan with boiling water halfway up the side of baking dish.
- Bake bread pudding for 1 1/4 hours or until knife inserted in center comes out clean.
- Carefully remove baking dish from water in roasting pan to wire rack.
- Serve warm or cold.
Nutrition
Per serving: 230 calories, 4.5g fat, 199 mg sodium, 2.4g fiber