Pumpkin and Golden Raisin Bread Pudding
- Yield 8 servings
Pumpkin and raisins star in this bread pudding.
- 1 tablespoon unsalted butter
- 2 tablespoons canola oil
- 4 cups medium-diced local pumpkin
- 2 pinches nutmeg
- 2 pinches ginger
- 1 loaf dry multigrain bread, cut into 1-inch cubes
- 2 cups golden raisins
- 2 3/4 cups fat-free milk
- 2 -- eggs, lightly beaten
- 3 tablespoons Sugar in the Raw
- 2 tablespoons Tupelo honey
- 2 teaspoons vanilla extract
- 1 teaspoon 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).