Pumpkin Bread Pudding made w/Raisin Bread
- Number of Servings: 8
Ingredients
Jewel Bake Shop Cinnamon Raisin Bread, 6-8 cups Half and Half Cream, 1.75 cup Brown Sugar, 135 grams (just under a cup) Egg, fresh, 3 large *Farmer's Market Organic Pumpkin, 2 cup (remove) Vanilla Extract, 1 tsp Cinnamon, ground, 1 tsp Pinch of salt
cut bread into cubes & toss in a bowl with cream till the liquid is absorbed
beat eggs in a separate bowl, then mix in the remaining ingredients
pour pumpkin & egg mixture over bread & toss gently till mixed
refrigerate 30-60 minutes
pour into ramekins & heat at 350 (in a preheated oven) for 1 hour or until top is golden brown
cool 30 minutes before serving
Serving Size: 8 ramekins
Number of Servings: 8
Recipe submitted by SparkPeople user *GINA*.
beat eggs in a separate bowl, then mix in the remaining ingredients
pour pumpkin & egg mixture over bread & toss gently till mixed
refrigerate 30-60 minutes
pour into ramekins & heat at 350 (in a preheated oven) for 1 hour or until top is golden brown
cool 30 minutes before serving
Serving Size: 8 ramekins
Number of Servings: 8
Recipe submitted by SparkPeople user *GINA*.
Nutritional Info Amount Per Serving
- Calories: 308.6
- Total Fat: 9.7 g
- Cholesterol: 89.7 mg
- Sodium: 269.0 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 3.1 g
- Protein: 9.2 g
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