Pumpkin Bread Pudding Recipe

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Ingredients

Count

Nutrition

322

Calories

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Ingredients:

Serving

1 1/2 cups cake flour
1 tsp baking soda
1 tsp baking powder
1/2 tbsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/2 tsp salt
1/2 cup (packed) dark brown sugar
1/2 cup granulated sugar
1/2 cup plus 2 tbsp grape seed oil
1 cup canned solid-pack pumpkin ( not pie filling)
2 large eggs
3/4 cup canned solid-pack pumpkin ( not pie filling)
1 1/4 cups whole milk
1/2 tsp salt
1/2 cup maple syrup
8 large egg yolks
accompaniment: vanilla ice cream (optional)

Directions:

Make cake Preheat oven to 350°F. Butter 17- by 12-inch rimmed baking sheet. Line bottom with parchment paper.
In large bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, nutmeg, and salt. Set aside.
In bowl of electric mixer, combine brown and granulated sugars, oil, and pumpkin. Beat at medium speed until fully combined, about 1 to 2 minutes. Reduce speed to low and gradually add flour mixture. Beat until combined, scraping down sides of bowl occasionally. Add eggs one at a time, beating well after each addition.
Spread batter evenly in prepared pan and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes. Transfer cake to rack and cool completely in pan.
Preheat oven to 350°F. Run knife around pan sides to loosen, then turn cake out onto rack (do not clean pan) and remove parchment paper. Using long, serrated knife, cut cake into 1/2-inch cubes. Return cubes to pan and bake, turning over halfway through baking, until light brown on all sides, about 15 minutes total. Transfer cubes to rack and cool completely in pan.
Make puddings Preheat oven to 325°F.
Divide toasted cubes among 8 (4-ounce) ramekins. In medium bowl, whisk together pumpkin, milk, salt, maple syrup, and egg yolks. Pour mixture over cake cubes, filling ramekins to tops and gently pressing on cubes to completely coat with liquid. Cover and refrigerate until liquid is absorbed, about 30 minutes.
Arrange ramekins in roasting pan. Add enough hot water to pan to reach halfway up sides of ramekins. Cover pan tightly with foil and bake until puddings are set and firm to the touch, about 30 to 35 minutes.
Remove ramekins from pan and serve warm with vanilla ice cream, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	321.64 Kcal (1347 kJ)
Calories from fat	77.46 Kcal
		% Daily Value*
Total Fat	8.61g	13%
Cholesterol	233.27mg	78%
Sodium	556.8mg	23%
Potassium	368.11mg	8%
Total Carbs	50.85g	17%
Sugars	28.58g	114%
Dietary Fiber	1.07g	4%
Protein	11.61g	23%
Vitamin C	2.4mg	4%
Iron	3.4mg	19%
Calcium	143.8mg	14%

Amount Per 100 g
Calories	159.65 Kcal (668 kJ)
Calories from fat	38.44 Kcal
		% Daily Value*
Total Fat	4.27g	13%
Cholesterol	115.78mg	78%
Sodium	276.37mg	23%
Potassium	182.71mg	8%
Total Carbs	25.24g	17%
Sugars	14.19g	114%
Dietary Fiber	0.53g	4%
Protein	5.76g	23%
Vitamin C	1.2mg	4%
Iron	1.7mg	19%
Calcium	71.4mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

6.9

Points
9

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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