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)

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)

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)

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)