Pumpkin and Golden Raisin Bread Pudding
- Yield: 8 servings
- 1tablespoon unsalted butter
- 2tablespoons canola oil
- 4cups medium-diced local pumpkin
- 2pinches nutmeg
- 2pinches ginger
- 1loaf dry multigrain bread, cut into 1-inch cubes
- 2cups golden raisins
- 2 3/4cups fat-free milk
- 2-- eggs, lightly beaten
- 3tablespoons Sugar in the Raw
- 2tablespoons Tupelo honey
- 2teaspoons vanilla extract
- 1teaspoon cinnamon
- Preheat oven to 350F. Melt 1 1/2 teaspoons butter over medium heat until frothy. Stir in 1 tablespoon of the canola oil. Add one-half of the pumpkin and saute for 10 minutes or until evenly brown. Sprinkle with a pinch of nutmeg and a pinch of ginger. Spoon onto a plate. Repeat with the remaining butter, canola oil, pumpkin, nutmeg and ginger.
- Arrange one-half of the bread evenly in a 9×9-inch baking dish sprayed with nonstick cooking spray. Layer one-half of the sauteed pumpkin and the remaining bread over the bread layer. Scatter with the raisins. Whisk the milk, eggs, 2 tablespoons of the sugar, the honey, vanilla and cinnamon in a large bowl. Pour over the layers. Cover with plastic wrap and let stand for 20 to 30 minutes or until the bread absorbs the liquid, frequently pressing down gently.
- Remove the plastic wrap and arrange the remaining pumpkin over the top. Sprinkle with remaining 1 tablespoon sugar. Bake for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes before serving. Serve with vanilla frozen yogurt and confectioners' sugar.
Recipe reprinted with permission from the Junior League of Tallahassee’s A Thyme to Celebrate (the Junior League of Tallahassee, Inc. Tallahassee, Florida 2009).