* Exported from MasterCook *
Bread Pudding, Pumpkin-Cranberry
Recipe By :Cara Lyons
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Fruit
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Olive oil cooking spray
2 eggs -- plus
2 egg whites -- plus
2 egg yolks -- reserved for crème
1/2 cup maple sugar flakes
4 packets stevia
15 ounces solid pumpkin -- canned, or cooked and puréed pumpkin
1 1/2 cups unsweetened almond milk
1 teaspoon vanilla extract -- pure
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
5 cups cubed whole-wheat, day-old bakery bread -- (1" cubes)
1/2 cup cranberries -- fresh or frozen, if frozen thaw
CRÃ?ME:
1/4 cup maple sugar flakes
1 cup unsweetened almond milk
1 teaspoon arrowroot powder
1/2 teaspoon vanilla extract -- pure
Lightly mist an 8 x 8" baking dish with cooking spray. In a large
bowl, whisk eggs, egg whites, 1/2 cup maple sugar flakes, stevia,
pumpkin, 1 1/2 cups milk, 1 tsp vanilla, cinnamon, nutmeg, cloves and
ginger. With a rubber spatula, fold in bread and cranberries. Spoon
mixture into baking dish, smooth top with spatula and cover with
plastic wrap. Refrigerate for 1 hour.
Meanwhile, prepare crème: In a medium heatproof bowl, whisk reserved
2 yolks and 1/4 cup maple sugar flakes. In a small saucepan, heat 1
cup milk on medium until bubbling around the edges. Remove from heat
and slowly whisk 1/3 cup milk into yolk mixture. Return saucepan to
medium heat. Whisk arrowroot into yolk-milk mixture and add to
saucepan. Cook, stirring often, for 3 to 5 minutes, until slightly
thickened; do not boil. Remove from heat, whisk in 1/4 tsp vanilla
and transfer to a small bowl. Cover with plastic wrap and refrigerate
until needed (no more than 6 hours)
Preheat oven to 350F. Remove plastic wrap from baking dish. Bake
bread mixture for 40 to 50 minutes, until custard sets. Remove from
oven and let cool for 10 minutes. Slice into rectangles and drizzle
each serving with crème, dividing evenly.
NOTE:
Opting for day-old unsliced bakery bread allows your pudding to hold
its shape when cooked, as it tends to be firmer. In a pinch,
pre-sliced bread will do.
Per Serving: 1/6 of bread pudding and 3 tbsp crème
Description:
"A generous portion of comforting autumn dessert, plus 3 tbsp of
decadent Maple Crème, costs you just 4 grams of fat!"
Source:
"cleaneating.com"
Start to Finish Time:
"0:20"
T(total):
"2:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 668 Calories; 14g Fat (19.1%
calories from fat); 24g Protein; 109g Carbohydrate; 5g Dietary Fiber;
157mg Cholesterol; 1156mg Sodium. Exchanges: 6 1/2 Grain(Starch);
1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat.
NOTES : 2013 - 1215