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)

Chocolate bread pudding is rich treat for the holidays

One thing’s for sure – you can depend on recipes you get from America’s Test Kitchen. So when I found this recipe I knew it had to be good. Their mission is to test recipes, understand how they work, and arrive at the best version.

And you can’t go wrong with ingredients such as challah bread, cream, cocoa, and semi-sweet chocolate. For those who don’t have time to do it all in one day, they suggest prepping the bread mixture and refrigerating it overnight, then baking the next day.

The folks at America’s Test Kitchen found that with the melted chocolate, the base was so thick that it wasn’t fully soaking into the bread. So to thin out the base, they soaked the toasted challah in a mixture of heavy cream, milk, and cocoa powder before adding in rich custard made with melted chocolate, egg yolks, cream, and sugar. They also suggest that you drizzle a bit of reserved chocolate sauce (melted chocolate and cream) over the warm bread pudding after it comes out of the oven. It’s important to use Dutch-based cocoa in this recipe. Natural cocoa powder will make the bread pudding too bitter.

CHOCOLATE BREAD PUDDING
Serves 12.

1 (12-inch) loaf challah, cut into 12-inch cubes (about 12 cups)
4 cups heavy cream
2 cups whole milk
1/2 cup Dutch processed cocoa powder
1 tablespoon instant espresso powder
1 cup sugar
8 ounces semisweet chocolate, chopped
10 large egg yolks

1. Adjust oven rack to middle position and heat oven to 300 degrees F. Toast bread on baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl.
2. Increase oven temp to 325 degrees F. Grease 13x9-inch baking pan. Heat 1-1/2 cups cream, milk, cocoa, espresso, and 1/2 cup sugar in saucepan over medium-high heat, stirring occasionally, until steaming and sugar dissolves. Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes.
3. Meanwhile, bring additional 1 cup cream to simmer in saucepan over medium-high heat. Remove from heat and stir in chocolate until smooth. Transfer 1 cup chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving). Add egg yolks, remaining cream, and sugar to bowl with chocolate mixture and whisk to combine.
4. Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 mijnutes. Let cool 30 minutes. Warm reserved chocolate mixture over low heat, then pour over bread pudding. Serve. (Leftover bread pudding should be refrigerated; reheat individual portions in microwave.)
Make ahead: In step 4, once soaked bread mixture has been transferred to prepared pan, the pan can be covered with plastic wrap and refrigerated overnight. When ready to bake, remove plastic and proceed with recipe as directed, increasing baking time to 55 to 60 minutes. Let reserved chocolate serving sauce cool, then cover with plastic wrap and refrigerate. Heat sauce in microwave when needed.
(Recipe 2008, America’s Test Kitchen; Cookscountry.com)

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.

Chocolate bread pudding season is here!

There are those of us who just can’t get enough chocolate. We celebrate this time of year when we can indulge in our favorite desserts, cookies, cakes, pies, and sauces. Guilt trip? We’ll deal with that tomorrow.

Use a good brand of semi-sweet chocolate to add to these cute little puddings that are baked in individual ramekins. Make the cappuccino sauce ahead of time and keep in the fridge until you’re ready to let the little darlings swim in the sauce on the plate. The folks at Chocolatier magazine suggest the option of topping them off with a chocolate sorbet. But I like them just as is with the sauce. Not that there could ever be too much chocolate …

CHOCOLATE BREAD PUDDING WITH CAPPUCCINO SAUCE
Yield: 8 servings

Chocolate bread pudding:

4 ounces semi-sweet chocolate, chopped

1/3 cup granulated sugar, divided

1/2 cup heavy cream

4 tablespoons unsalted butter

3 large eggs, separated

1 teaspoon vanilla extract

5 slices fresh firm-textured white bread, such as Pepperidge Farm, cut into 1/2-inch cubes, to yield approximately 3 1/2 cups

Cappuccino Sauce:

1 cup heavy cream

1 teaspoon instant espresso powder

1/4 teaspoon ground cinnamon

3 large egg yolks, at room temperature

3 tablespoons granulated sugar
Chocolate sorbet for garnish (optional)

Bread pudding:
Preheat oven to 350 F. Lightly butter bottoms and sides of eight ceramic ramekins or custard cups. Coat with granulated sugar.
Combine chopped chocolate, half of the sugar, heavy cream and butter in small heavy saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Transfer to large bowl and let cool to room temperature, stirring occasionally. Whisk in egg yolks and vanilla.
Beat egg whites in medium bowl until soft peaks form, using electric mixer at medium speed. Slowly add remaining sugar, beating at high speed. Beat until stiff peaks form. Fold egg whites into chocolate mixture.
Gently fold in bread cubes. Divide mixture evenly among the prepared ramekins. Place in large baking pan. Add enough hot water to fill halfway up sides of ramekins.
Bake 45 to 50 minutes or until a knife inserted into center of a pudding comes out clean. Place ramekins on wire rack to cool slightly.

Cappuccino sauce:
Heat heavy cream in small heavy saucepan over low heat until it comes to a gentle boil. Whisk in espresso powder and cinnamon. Let cool slightly. Whisk egg yolks with sugar in mixing bowl. Slowly whisk in hot cream mixture. Return mixture to saucepan and cook over low heat for 4 minutes, stirring constantly, or until sauce thickens enough to coat the back of a spoon. Remove from heat. Cover surface with plastic wrap. Let cool to room temperature. Refrigerate until serving time.
To serve: Unmold pudding on dessert plate and surround with cappuccino sauce. Top with a scoop of chocolate sorbet, if desired.
(Recipe © Chocolatier magazine via the Pastry Whiz website,

http://www.pastrywhiz.com)

Orange ginger custard sauce tops pumpkin bread pudding

Pumpkin bread puddings seem to be popping up everywhere, and just in time for holiday feasting. Of course, we’ll feature the usual array of pies and holiday cookies this Thanksgiving. And along with the ‘experimental stuffing’ in the turkey, we’ll add a new dessert. Perhaps a bread pudding? You can bet on it.

This pudding is rich with challah or egg bread, and is topped with a fragrant custard sauce flavored with fresh orange and ginger. The recipe was suggested by Marlene of suburban Phoenix. Move over pumpkin pie!

PUMPKIN BREAD PUDDING WITH ORANGE GINGER CUSTARD SAUCE

9 cups challah or other egg bread, torn into chunks (about 1 lb.)
1 1/2 cups heavy cream
One 16-ounce can pumpkin puree
4 large eggs
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Orange ginger custard sauce (recipe follows)

Preheat oven to 350 degrees F. Coat 13 x 9-inch baking dish with cooking spray. Put bread in large bowl. In another large bowl, whisk together cream, pumpkin, eggs, brown sugar and all spices. Pour over bread and stir to blend, pushing bread down into mixture. Transfer to prepared dish. Cover and refrigerate for at least 12 hours. At this point, you can refrigerate for up to 72 hours.
Bring to room temperature before continuing. Bake pudding until puffed and golden brown, 35 to 40 minutes. Remove from oven and let rest for 10 minutes. Serve individual portions in a pool of custard sauce, or drizzle sauce over the top. Variation: Sprinkle pudding with about 1 cup chopped pecans or walnuts before baking to send it over the top!

Orange Ginger Custard Sauce:
3 cups whole milk
Zest of 1 orange
2 teaspoons chopped crystallized ginger
1/3 cup sugar
1/4 cup cornstarch
6 large egg yolks
1 cup heavy cream
1 to 2 teaspoons. orange liqueur or orange extract

In medium pan, heat milk, orange zest, and ginger over medium high heat until milk begins to form bubbles around sides of pan. Remove from heat and allow to steep for 5 minutes. Strain zest and ginger out of milk, returning milk to the pan. Wisk in sugar, cornstarch, and egg yolks and, over medium heat, whisk until mixture thickens and comes to a boil, 4 to 5 minutes. Remove from heat and stir in cream and liqueur. Transfer to glass bowl, let cool slightly and press plastic wrap directly against surface to keep a skin from forming. Refrigerate for at least 4 hours. At this point, you may refrigerate for up to 4 days or freeze up to 1 month. When ready to serve, rewhisk sauce and serve cold or warm. Makes about 3 cups.
You may also serve this gingery smooth custard sauce with apple cake, gingerbread, spice cake or this bread pudding.
(Recipe from The Diva's Famous Do-Ahead Thanksgiving Dinner - from Happy Holidays from the Diva of Do-Ahead, Diane Phillips)

Cinnamon raisin bread pudding with hot cider sauce is a warmer-upper

We stopped at the library this afternoon, which was a warm, cozy spot to escape from our unseasonably cold weather here on the New England coast. And what jumped out at us as we stepped in the door was a cookbook titled, “Unbelievable Microwave Desserts” by Adrienne Welch and Mary Goodbody. With the subtitle, “More than 135 irresistible recipes for puddings, pies, cakes, and more,” this book was an invitation to check out especially the “and more.”

And, sure enough, on page 49 was a recipe for bread pudding. It had the homey touch of raisins and cinnamon with an intriguing hint (well, maybe more than a hint) of rum. Topping this pudding was a hot cider sauce – now who could resist this comforting dish on a cold, raw day?

Also, with the business of the holidays coming up, this recipe is as fast and easy as you’re going to get for a bread pudding – let the microwave do the cooking for you. The authors suggest in a kitchen note that to save time, prepare the custard mixture ahead of time and keep it in the fridge. Then cut the bread cubes and store them in a plastic bag or airtight container until you are ready to prepare the pudding.

CINNAMON RAISIN BREAD PUDDING WITH HOT CIDER SAUCE

Preparation time: About 20 minutes
Microwave time: 13 to 18 minutes plus 10 minutes standing

Bread pudding:
2 large eggs plus 1 large egg yolk
2 tablespoons granulated sugar
1/8 teaspoon salt
3/4 cup milk
1/4 cup heavy cream
2 teaspoons dark rum (optional)
1 teaspoon vanilla extract
6 slices cinnamon-raisin bread, crusts removed
2 cups hot tap water

Cider Sauce:
1 cup fresh apple cider
2 tablespoons dark raisins
4 teaspoons light brown sugar
1 tablespoon cornstarch
1 tablespoon dark rum (optional)
3/4 teaspoon vanilla extract
Fresh lemon juice to taste

To make bread pudding: Combine eggs, egg yolk, sugar, and salt in 2-1/2-quart bowl. Whisk vigorously until frothy. Stir in milk, cream, rum, and vanilla extract. Use rubber spatula to fold in bread cubes. Mix well.
Spoon mixture into four 6-ounce ramekins or custard cups. Arrange ramekins in circle in 10-inch microwave-safe glass pie plate. Carefully pour hot tap water into pie plate. The water should come halfway up sides of ramekins.
Microwave on MEDIUM (50 percent) power for 10 to 13 minutes, rotating puddings a half turn after 5 minutes. If your microwave has no turntable, also rotate pie plate after 5 minutes. Test puddings for doneness after 10 minutes by inserting toothpick into each one; it should come out clean.
Let puddings stand in hot water bath on flat heatproof surface for 10 minutes while you prepare sauce.
To prepare cider sauce: Combine cider, raisins, and sugar in 2-cup microwave-safe glass measuring cup.
Put cornstarch in a small cup. Slowly stir in 1 tablespoon cider until smooth. Pour mixture into measuring cup holding the cider, and stir until blended.
Cover measuring cup with waxed paper. Microwave on HIGH (100 percent) power for 2 to 4 minutes, whisking every 60 seconds, until sauce is translucent and comes to a rapid boil. Do not let sauce boil for more than 30 seconds, or it will become watery.
Stir in rum, if desired, and vanilla extract. Add lemon juice to taste.
Run the tip of small knife around edge of a warm pudding. Invert pudding into palm of your hand and carefully place it right side up in center of a dessert plate. Spoon some cider sauce around it. Unmold and pour sauce on remaining puddings in the same way. Serves 4.
(Recipe from Unbelievable Microwave Desserts by Adrienne Welch and Mary Goodbody, © 1992, Simon & Schuster)

Pumpkin bread pudding celebrates Halloween

We’re amazed at the number of pumpkin bread puddings we’ve come across in our travels. They come plain and also dolled up with nuts, chocolate chips, and dried cranberries, just to name a few variations.

Today’s recipe comes from Gourmet, which is a great endorsement. They describe it as “sultry” with “soft cushions of country bread soaked with rich custard.” Mmmmmmmm. This is definitely one to savor as we enter the chilly season here in New England.

PUMPKIN BREAD PUDDING

1 cup heavy cream
3/4 cup canned solid-pack pumpkin

1/2 cup whole milk

1/2 cup sugar

2 large eggs plus 1 yolk

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

Pinch of ground cloves

5 cups cubed (1-inch) day-old baguette or crusty bread

3/4 stick unsalted butter, melted

Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. Makes 6 servings.
(Gourmet, October 2007, Ian Knauer; also Epicurious.com)