Wednesday, October 3, 2012

Low Fat Pumpkin Bread Pudding

Guest post  by Frank Shin

Life Moves Pretty Fast  

The beginning of fall weather in Southwestern Ontario is always my favourite time of year. It's still beautiful out, but not quite as hot as the sweltering humid summer was. The nights are just starting to get a little crisp, and the mornings are perfect for fast paced running.

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.


Let me know how you like it!