Pumpkin-Chocolate-Nut Bread Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 pie pumpkin, seeded, steamed and let to coolOR1 can pumpkin1 can (13 oz) evaporated milk4 eggs0.5 c sugar1 tbsp cinnamon1 tsp ginger, cloves, nutmeg0.5 tsp allspiceHalf a loaf of "stale" bread, or about 4 cups when cubed. I am using the Italian Bread recipe from my page, but any "lean" bread will do.Add-ins I used about half a cup of chocolate chips and 1.25c walnut pieces
Mix the eggs, spices, sugar, evaporated milk and pumpkin together as you would for pumpkin pie.
Cut the bread into large cubes, up to 1" per side.
MIX!
2 methods: Allow to soak overnight (preferred) or microwave on high for a minute or two. Check to make sure you have enough liquid. It should feel almost like porridge or oatmeal in consistency, very goopy.
Preheat oven to 350
Liberally spray a 9x9 pan, or even a 13x9 pan if that's too small.
Bake for about an hour or until it reaches 165F in the center.
Let it cool, pop it out, cut it up and enjoy! I like it with apples and a *little* caramel.
Serving Size: Makes an 9x9 pan, serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user EMMAFLY.
Cut the bread into large cubes, up to 1" per side.
MIX!
2 methods: Allow to soak overnight (preferred) or microwave on high for a minute or two. Check to make sure you have enough liquid. It should feel almost like porridge or oatmeal in consistency, very goopy.
Preheat oven to 350
Liberally spray a 9x9 pan, or even a 13x9 pan if that's too small.
Bake for about an hour or until it reaches 165F in the center.
Let it cool, pop it out, cut it up and enjoy! I like it with apples and a *little* caramel.
Serving Size: Makes an 9x9 pan, serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user EMMAFLY.
Nutritional Info Amount Per Serving
- Calories: 214.9
- Total Fat: 12.1 g
- Cholesterol: 52.9 mg
- Sodium: 220.3 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 2.2 g
- Protein: 6.1 g
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