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Cinnamon Bread Pudding with Pumpkin Custard

Featured in the Honolulu Star-Bulletin on April 12, 2006.

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Ingredients:

Cinnamon Bread Pudding with Pumpkin Custard

  • Non-stick cooking spray
  • 2 large eggs
  • 2 large egg whites
  • 1/3 cup Splenda
  • 1 1/2 cups low fat buttermilk
  • 1 1/2 cups nonfat milk
  • 2 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 8 slices raisin bread or whole wheat bread cut into 1-inch cubes
  • 1/2 cup raisins or currants

Directions:

  1. Preheat oven to 325°F.
  2. Spray an 8- or 9-inch square non-stick baking pan with cooking spray.
  3. In a large bowl, beat eggs, egg whites, Splenda, buttermilk, milk, vanilla, and cinnamon until blended.
  4. Add bread, and stir in raisins.
  5. Let stand for 5 minutes to soften the bread.
  6. Pour mixture into prepared pan.
  7. Set the pan of pudding in a larger baking pan then set both pans on the middle rack of oven.
  8. Pour boiling water into the larger pan up to the level of the pudding, taking great care while doing this to avoid getting burned.
  9. Bake until top is golden brown and center no longer jiggles when pan is lightly shaken (about 1 hour and 15 minutes).
  10. When pudding is almost done, you can start to prepare the Pumpkin Custard.
  11. To serve, spoon warm custard onto 8 dessert bowls or plates and spoon pudding on top, ladle a little more custard on top.

Makes 8 servings.

Approximate nutrient analysis per serving (without custard):
200 calories, 3.5 g fat, 1.5 g saturated fat, 55 mg cholesterol, 240 mg sodium, 33 g carbohydrate, 2 g fiber, 17 g sugar, 9 g protein

Approximate nutrient analysis per serving (with 1/2 cup custard):
340 calories, 3.5 g fat, 1.5 g saturated fat, 55 mg cholesterol, 400 mg sodium, 65 g carbohydrate, 2 g fiber, 33 g sugar, 13 g protein

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