Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Pumpkin Bread Pudding

Submitted by: Mary on 12/01/2003
3941 views
2.56 avg rating
180 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

Unsalted butter, room temperature (to grease custard cups)

6 T Brown sugar twin
1/2 C Bourbon
1 Can Pumpkin (15 oz)
4 Eggs

1 C Splenda granular
1 1/2 C Heavy cream
2 t Vanilla extract
1 t Ground cinnamon
1 t Ground ginger
1/4 t Allspice
Pinch of salt
1 Loaf of low carb bread cut into 1 inch cubes

Directions

Preheat oven to 350F degrees.



Butter six 10 oz custard cups and sprinkle each cup with 1 tablespoon brown sugar twin and set aside on a baking sheet.



In a large bowl, whisck together the pumpkin, eggs, splenda, cream, vanilla, spices, and salt. Add the bourbon and mix well.



Toss in the bread cubes and stir gently to evenly coat; let stand a few minutes.



Divide custard among prepared dishes, pressing down slightly to make the tops level.



Bake at 350F for 20 minutes, check to see if bread is browning too quickly. If so cover loosely with aluminum foil. Bake 20 minutes longer or until a knife inserted in the center comes out clean.



Remove from oven and let cool slightly.



To serve, gently remove custard from cup onto plates and dust with cinnamon and splenda.

Additional Information

This is easily doubled for large crowds.

Servings

6

Calories

5.6

Time to prepare

10 minutes

Difficulty

Easy
 

Comments

 
 
Search