Nov 3, 2013

Sweet November: dessert

Today's word is dessert, and I have a perfectly pumpkin dessert recipe to share with you today! 

Nothing is quite as sweet during these chilly Fall months as a warm pumpkiny dessert! This Autumn inspired dessert has been lightened up a bit with the help of skim milk, pumpkin butter and wheat bread. Serve as a dessert or even as a quick holiday breakfast with a drizzle of maple syrup and a sprinkle of powder sugar. 

Pumpkin Bread Pudding

1 loaf wheat - oat bread, cubed (I've tried different types of bread, but wheat is always the best!)
1 cup Egg Beaters
2 egg yolks
1 1/2 cup skim milk
1 cup fat free half & half cream
3/4 cup pumpkin butter* or pumpkin pie filling
1/2 cup raw cane sugar, organic
3/4 tsp cinnamon
1/4 tsp salt
2 Tbsp butter, cold cut into sml pieces

1. Preheat the oven to 350 F. In a 13x9x2 inch pan add bread cubes. 
2. In a mixing bowl, whisk together milk, cream, pumpkin butter, egg beaters, egg yolks, sugar, cinnamon and salt.  Pour mixture over the bread cubes, and press bread cubes down with the back of a spatula so they can soak up the pumpkin mixture. let sit for about 10 minutes. 
3. Scatter the cut pieces of butter on top of the bread cubes and cook for 35-45 minutes. Bread pudding should be set in the center. 
4. Serve warm with maple syrup and powder sugar. 

*pumpkin butter is quick & easy, just combine a can of pumpkin pie filling, 1/4 cup sugar, and 1/4 cup apple juice into a sauce pan, simmer over low heat until thickened. Let cool and store in the refrigerator.

We store the leftovers in the refrigerator. You can reheat the bread pudding in the microwave or under the broiler for a just a minute or two. 

Enjoy! ~ Tara

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