Low-fat pumpkin bread pudding is one solution to holiday over-indulgence

Trying to diet during the holidays seems hopeless. Who can resist the extra-rich treats we’re exposed to at dinners, parties, and even when we’re out and about? So to lighten up a bit, we’re offering today’s recipe for low-fat pumpkin bread pudding, which was developed by Fiona Haynes for the About.com Guide to Low-fat Cooking. She enjoys finding ways to lighten recipes while still keeping them flavorful. In addition to developing hundreds of low-fat recipes, Fiona also writes two weekly healthy-eating newsletters.

While Fiona does prefer this dish with raisins, she suggests using dried cranberries as an alternative. Says Fiona: “One of our favorite ways of eating this pudding is with a drizzle of good-quality maple syrup, which is why this dessert would also make a pretty good brunch dish.” A great idea for these cool-weather days.

LOW-FAT PUMPKIN BREAD PUDDING
(Fiona Haynes)
Prep Time: 15 minutes
Cook Time: 45 minutes

1 10.5 ounce day-old baguette
2 cups fat-free half and half
2 eggs, lightly beaten
3/4 cup firmly packed brown sugar
1 cup pure pumpkin
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon cloves
3/4 cup raisins (or dried cranberries)

Preheat oven to 350 degrees. Spray 11 X 7 baking dish with nonstick cooking spray.
Cut baguette into 1 inch slices, then into cubes. Place in large bowl and cover with half and half, tossing bread cubes to allow liquid to soak in.
In medium bowl, combine beaten eggs, brown sugar, pumpkin, vanilla and spices. Add to bread mixture with raisins and blend well. Pour into baking dish and bake for 40-45 minutes.
Serves 8.
Per Serving: Calories 286, Calories from Fat 29, Total Fat 3.2g (sat 1.2g), Cholesterol 56mg, Sodium 335mg, Carbohydrate 57.2g, Fiber 1.9g, Protein 7g
(Recipe by Fiona Haynes on About.com Low-fat Cooking)

Buttery bourbon sauce tops bread pudding that's healthier

Watching calories this time of year? Ha! That’s some kind of joke.

But occasionally a great-sounding recipe comes up that’s a healthier version of a traditional rich sweet. Bread pudding topped with a buttery bourbon sauce? Healthy? Well actually this version, made with Smart Balance® products – the Butter Blend stick, and also their fat-free milk – as well as whole grain bread, is lower in fat than the traditional hi-cal dessert. It’s delicious too, laced with dried cranberries and with the scent of cinnamon and vanilla.

This pudding would be a great ending to a holiday party, or just to snack on while wrapping those gifts.
And, please note, I have no relationship with the company that produces Smart Balance® products.
So there.

BREAD PUDDING WITH BUTTERY BOURBON SAUCE

Base:
1-1/2 tablespoons Smart Balance® butter Blend Stick, melted
2 cups Smart Balance™ Fat-Free Milk*
2 eggs
1 egg white
1 tablespoon vanilla
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1-1/2 ounces multigrain or whole wheat Italian bread, torn in small pieces

Sauce:
1/4 cup Smart Balance® Butter Blend Stick
1/3 cup sugar
3 tablespoons Smart Balance™ Fat-Free Milk*
3 tablespoons bourbon or apple juice
1 teaspoon vanilla

1. Preheat oven to 350 degrees F. Coat 11x7-inch glass baking dish with Smart Balance® cooking spray; add 1-1/2 tablespoons melted Smart Balance® Butter Blend Stick and set aside.
2. Combine milk, eggs, egg white, vanilla, sugar, cinnamon, and baking powder in large bowl. Whisk until well blended. Add bread and cranberries; gently stir to allow mixture to absorb slightly (do not over mix).
3. Pour mixture into baking dish and bake, uncovered, 35-40 minutes or until knife inserted in center comes out clean.
4. Meanwhile, combine remaining ingredients, except vanilla, in small saucepan; place over medium heat until sugar is dissolved. Remove from heat, stir in vanilla.
5. Cut bread pudding into 8 pieces, place on dessert plates, and spoon sauce evenly over all.
Makes 11x7-inch bread pudding plus 1/2 cup sauce total. Serves 8 (about 2-1/2-inch by 3-1/2-inch pieces plus 1 tablespoon sauce per serving.
*Smart Balance™ Fat-Free Milk is available in Florida and Georgia.

Stuff your pumpkin with bread pudding made with cranberries and raisins

Pumpkins are everywhere these days, including my front porch where three pumpkins sit – my traditional collection, one for each of my three children.

And in the kitchen we’re contemplating how to use this full-of-flavor vegetable in some favorite dishes – pumpkin soup, pumpkin bread, pumpkin muffins, pumpkin cheesecake, and even pumpkin chocolate chip cookies (thanks Risa for this latter incredibly wonderful recipe!).

Today’s pumpkin recipe involves stuffing this colorful round with a delectable mixture of raisin bread, cranberries, and pecans. Then it’s all topped off with a tempting lemon-vanilla sauce that oozes down the pumpkin. I found the recipe on Myrecipes.com where they featured this dish from Southern Living. You can make this dessert either using one large pumpkin, or as individual servings using one-half-pound pumpkins. Either way, you can count on ‘oohs’ and ‘ahs’ when you bring out this delightful offering that’s perfect for a holiday table.

STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING

1 (2 1/2- to 3-pound) pumpkin*
2 tablespoons butter or margarine, melted and divided
2 tablespoons sugar, divided
2 large eggs
1/2 cup sugar
1/2 cup butter or margarine, melted
3/4 cup half-and-half
3/4 cup chopped pecans, toasted
1 (16-ounce) raisin bread loaf, cut into 1-inch cubes
1/2 cup fresh cranberries

Lemon-Vanilla Sauce (below)

Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
Bake at 350° for 35 minutes.
Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
*Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells. Yield: 12 servings.
(Southern Living, October 2002)

Lemon-Vanilla Sauce

1 vanilla bean, split
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice
Cook vanilla bean, water, sugar, cornstarch, and salt in saucepan over medium heat, stirring until smooth and thickened.
Stir in butter and remaining ingredients, and cook until thoroughly heated. Remove vanilla bean. Yield: 1-2/3 cups.
(Southern Living, October 2002)

Autumn bread pudding features pears, cranberries and apricots

There’s a touch of fall in the air today. It feels good – nice and crisp and sunny, with temps just hovering around seventy degrees. And on the bread pudding scene is this recipe for autumn, full of the color and flavor of apricots, cranberries, and pears.

It comes from the folks at King Arthur Flour, whose shop and cooking facility I visited recently in Norwich, Vermont. This trip makes a delightful fall excursion. While you’re there, you can sample some of their fresh breads, attend a cooking class, or just enjoy the ambience.

They suggest using a nice, rich bread such as brioche or challah for this pudding. Mmmmm, this one’s irresistible.

AUTUMN BREAD PUDDING

7 cups (about 9 ounces) cubed leftover bread (brioche and challah are nice)

6 large eggs

1/2 cup sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

2 cups milk

1 cup half and half, cream, or milk

15-ounce can pears in light syrup

1/2 cup dried apricots

1/2 cup dried cranberries

Preheat oven to 325°F. Lightly grease a Polish stoneware shallow fluted bowl, or 9" x 13" baking dish.Whisk eggs in large bowl. Add sugar, vanilla, cinnamon, nutmeg, and salt, and whisk until thoroughly combined. Add milk and half and half, continuing to whisk. Stir bread into egg mixture, using large spoon or spatula to mix everything together until bread is thoroughly coated. Let stand for 30 minutes, stirring occasionally.Drain pears, reserving syrup for another use if desired. Cut pears into 1" pieces. Cut dried apricots into slivers. (Scissors sprayed with a little non-stick vegetable oil spray work well here.) Fold all the fruit into bread-custard mixture and pour it into baking pan. Bake for 50 minutes (for 9" x 13" pan) to 60 minutes (for Polish dish), until pudding is puffed, lightly browned, and a knife inserted in center comes out clean. Let pudding cool for at least 15 minutes before serving. Drizzle with caramel sauce and serve with ice cream, if desired. Yield: 12 servings.
(Recipe from King Arthur Flour, 2008)