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Preheat oven to 350F.
In large bowl, combine 2 1/2 cups pumpkin puree (the whole 796 ml can), eggs, egg whites,brown sugar and spices. Whisk in evaporated milk & vanilla.
In a separate bowl, combine diced bread, dried cranberries and crystallized ginger. Put bread mixture into a large rectangular dish (I use 9X13").
Pour pumpkin mixture over bread mixture (make sure all bread is covered) and let soak in for 15 minutes. (Use all of the pumpkin mixture).
Bake 45 minutes to 1 hour until set. (Use straw or clean knife to test. If the knife or straw, comes out clean, the bread pudding is done.) Spoon into bowls to serve. You might lightly dust with icing sugar if desired. Serve warm.
(You can use a real pumpkin if you wish instead of canned pumpkin puree, Cut a 4 lb pumpkin in quarters. Lightly brush with olive oil and arrange skin side up on baking sheet. Roast in 375F oven for 1 hour or a bit longer.Let cool. Discard skin and puree in food processor. This preparation can be done 1-2 days ahead).
Weight Watcher Power Points per serving: 6
modified from much more fattening recipe
NOTES: Use firm, European style white bread,
I use ED Smith Pumpkin Puree as it is just pumpkin, do NOT use Pumpkin Pie Filling
I use pasteurized egg whites in a carton to make it faster
I ground my spices in a coffee grinder
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