This type of weather gets me thinking about harvest foods and stuff to warm the belly a little. I pulled out an old recipe for pumpkin bread pudding, and continue to modify it, keeping treat-like, but still really, really tasty. Let me know what you think!
Low Fat Pumpkin Bread Pudding.
Prep Time: 10 minutes (+ bread soaking time)
Cooking Time: 45 minutes
1 cup Pumpkin Puree
3/4 cup brown sugar
1/4 cup pure Canadian Maple Syrup
2 cups milk (skim is fine)
2 egg whites, beaten
1/2 tsp freshly ground nutmeg
1/4 tsp cloves
2 tsp cinnamon
1 tsp vanilla
1 loaf Day old French Baguette
3/4 cup plump California Raisins
Preheat oven to 350 F. Grease an 11x17 baking dish.
Cut the loaf into 1 inch slices, and then cube as equally as possible. (I like keeping the crust!)
Put bread into a large bowl and pour milk over, mix and let bread soak for about an hour.
Combine brown sugar, pumpkin, egg whites, vanilla and spices. Mix well, then add to bread/milk along with raisins. Mix all ingredients together, and spread evenly in baking dish.
Bake for 40-45 minutes until top just gets crusty.