Title: Pumpkin Bread Pudding
Categories: Pudding Dessert
Yield: 1 Pan

CHRIS TOMLINSON
6	c	Fresh pumpkin, 3/4" cubes
2		Egg yokes
2		Whole eggs
3	c	1/2 & 1/2
1/4	c	Dark brown sugar
3/4	ts	Cinnamon
1/4	ts	Nutneg
1/4	ts	Cardamom
2	tb	Water
1	c	Sugar
1	c	Heavy whipping cream
10	c	Slightly soft whole wheat bread

Steam pumpkin until tender, let cool. Puree with eggs, 1/2 and 1/2, brown sugar, and spices. Set aside. Add water and sugar to a samll saucepan on high heat. Carefully whisk in cream. Pour caramel into 2 1/2 qt. casserole dish. Add 1/2 bread on top of caramel, pour in 1/2 pumpkin mixture, place remaining bread cubes, then pumpkin mixture, making sure to soak all of the bread. Let sit for 30 minutes. Bake in 350~ preheated oven for 30-45 minutes until set. Can be served hot or cooled.

Nutritional info per serving (4.5oz): 213 calories, 6.5g protein, 10g fat (5g saturated), 27g carbogydrates, 62mg cholesterol, 259mg sodium

Exchanges: 2 breads, 2 fats

Source: Whole Foods Market Recipes

From: Cktomlinson

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