Pumpkin Raisin-Bread Pudding
MAKES: 14 servings
COOK: 1 hour, 15 minutes
TOTAL: 2 hours
1 loaf (16 ounces) raisin bread with cinnamon
5 cups milk
1 1/4 cups sugar
1 can (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)
3 tablespoons all-purpose flour
1 teaspoon ground ginger
1 teaspoon vanilla extract
6 large eggs
Confectioners' sugar for garnish
1. Preheat oven to 350 F. Cut each bread slice into 4 pieces.
2. In very large bowl, with wire whisk or fork, beat milk, sugar, pumpkin, flour, ground ginger, vanilla extract and eggs until well-mixed. Add bread; gently press down bread to coat well. Let bread soak in milk mixture 15 minutes. Spoon mixture into 13- by 9-inch glass baking dish.
3. Set baking dish in large roasting pan; place on oven rack. Fill roasting pan with boiling water to come halfway up side of baking dish.
4. Bake bread pudding 1 1/4 hours or until knife inserted in center of pudding comes out clean. Carefully remove baking dish from water in roasting pan to wire rack. Serve warm. Or, refrigerate to serve cold later. Sprinkle with confectioners' sugar to serve.
- Each serving: About 265 calories, 7g total fat, 103mg cholesterol, 190mg sodium.
Log Cabin Pudding
Whip up this rich dessert for whatever Thanksgiving celebration you attend.
2 envelopes unflavored gelatin
1 cup maple syrup
2 cups milk
1 cup heavy or whipping cream
1 cup pecans, toasted and chopped
30 vanilla wafer cookies, crushed
1. In 2-quart saucepan, evenly sprinkle gelatin over 1/3 cup cold water; let stand 1 minute to soften gelatin. Heat over low heat, stirring, 2 to 3 minutes, until gelatin completely dissolves (do not boil). Remove from heat; stir in maple syrup.
2. Pour milk into medium bowl; with wire whisk, stir in gelatin mixture until blended.
3. Set bowl with gelatin mixture in large bowl of ice water. With rubber spatula, stir gelatin mixture until it gets very thick, about 15 minutes. Remove gelatin mixture from bowl of water.
4. In large bowl, with mixer at medium speed, beat cream until stiff peaks form. Fold gelatin mixture and pecans into whipped cream until evenly blended.
5. Sprinkle half of cookie crumbs over bottom of shallow 2 1/2-quart glass or ceramic baking dish. Top with pudding mixture and sprinkle with remaining crumbs. Cover and refrigerate at least 6 hours or overnight. Makes 16 servings.
- Each serving: About 200 calories, 3g protein, 12g fat (5g saturated), 29mg cholesterol, 40mg sodium.
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