Guest guest Posted December 5, 2005 Report Share Posted December 5, 2005 I'm so glad you liked it--I hope to try it later this week/weekend! Amy On Sunday, December 4, 2005, at 05:15 PM, wrote: > Message: 11 > Sun, 4 Dec 2005 14:08:47 -0800 (PST) > Wendi Johnson <vegforce3 > pumpkin bread pudding > > Hi > I made the bread pudding in the crockpot and boy was it yummy! Just > what I was looking for- I added raisons, apples, and cranberries - > which made it all the more yummy - and a lemon sauce to put over it! > Thanks for the recipe > Wendi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 A wonderful ending to any meal--try this twist on the classic bread pudding recipe. Pumpkin Bread Pudding Ingredients 2 cups skim milk 1 cup honey 1 can (16 oz.)unsweetened pumpkin 1/2 tsp ground ginger 1-1/2 tsp cinnamon 2 egg whites, slightly beaten 2 tsp vanilla 1/3 cup dates, soaked in water and coarsely chopped 1 large carrot, grated 1/2 loaf French bread, cubed 2 tbsp per serving fat-free frozen yogurt thawed sliced fruit Directions Preheat oven to 350 degrees. Mix together all ingredients ending with the carrot. Place bread in a 9x13-inch pan sprayed with cooking spray. Pour mixture over bread. Cover pan with foil and bake 35 minutes. Remove foil and bake 10 more minutes or until browned on top. Cut into 15 squares. Serve with frozen yogurt & garnish with fruit. Number of Servings: 15 Servings Per Recipe: 15 Amount Per Serving Calories: 165.2 Total Fat: 0.5 g Cholesterol: 1.5 mg Sodium: 138.4 mg Total Carbs: 39.3 g Dietary Fiber: 4.0 g Protein: 2.6 g Quote Link to comment Share on other sites More sharing options...
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