True Lemon Pumpkin Bread Pudding
DescriptionA delicious update of traditional bread pudding, great for Thanksgiving or anytime!
1-inch cubes (about 12 cups)
3/4 cup dried cranberries
4 large eggs, lightly beaten
1 cup pure pumpkin puree
2 cups low fat milk
4 tbs butter substitute, melted
3/4 cup sugar
1/4 cup dark rum
3 packets True Lemon
2 tsp cinnamon, plus extra for sprinkling
1 pint mascarpone cheese, lightly whipped
Preheat oven to 350 degrees. Spread the cubed bread on a large baking sheet and toast for about 10-12 minutes, turning twice until lightly and evenly toasted
In a large bowl whisk together eggs, milk, pumpkin puree, sugar and 3 tablespoons of butter substitute. Add the rum, True Lemon and cinnamon. Gently fold in the bread and cranberries and let stand for 8-10 minutes to allow the moisture to be absorbed.
Grease an 8x11-inch baking dish with remaining shortening, and put in the pudding mixture.
Bake for 50 minutes until the top is golden brown and slightly crispy. Let the bread pudding cool slightly and serve with whipped mascarpone and a sprinkle of cinnamon.
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