Pumpkin Bread Pudding

Pumpkin Bread Pudding takes roughly 40 minutes from beginning to end. For $1.06 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 195 calories, 5g of protein, and 2g of fat each. It is brought to you by Forks Over Knifes. It is a good option if you're following a lacto ovo vegetarian diet. 170 people have tried and liked this recipe. Head to the store and pick up salt, pumpkin puree, ground cinnamon, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is amazing. Try Pumpkin Bread Pudding, Pumpkin Bread Pudding, and Pumpkin Bread Pudding for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 tablespoons cornstarch

½ cup golden raisins

¼ teaspoon ground allspice

½ teaspoon ground cinnamon

⅛ teaspoon ground cloves

¾ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ cup 100% maple syrup

1 cup unsweetened plant-based milk

1 1/4 cups pumpkin puree

½ teaspoon salt

2 teaspoons pure vanilla extract

8 slices stale whole wheat bread, cut into 1-inch cubes (about 6 cups)

Equipment:

baking pan

whisk

bowl

oven

frying pan

Cooking instruction summary:

Preheat the oven to 350F. Have ready an 8 x 8-inch nonstick or silicone baking pan.

In a large bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, and vanilla. Add the cornstarch, salt, cinnamon, ginger, nutmeg, allspice, and cloves and whisk well. Stir in the bread cubes and raisins, and toss to coat completely.

Transfer the mixture to the prepared pan. Bake for 25 minutes, or until the top is golden brown and firm to the touch. Serve warm.

 

Step by step:


1. Preheat the oven to 350F. Have ready an 8 x 8-inch nonstick or silicone baking pan.In a large bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, and vanilla.

2. Add the cornstarch, salt, cinnamon, ginger, nutmeg, allspice, and cloves and whisk well. Stir in the bread cubes and raisins, and toss to coat completely.

3. Transfer the mixture to the prepared pan.

4. Bake for 25 minutes, or until the top is golden brown and firm to the touch.

5. Serve warm.


Nutrition Information:

Quickview
194k Calories
5g Protein
2g Total Fat
39g Carbs
26% Health Score
Limit These
Calories
194k
10%

Fat
2g
3%

  Saturated Fat
0.87g
5%

Carbohydrates
39g
13%

  Sugar
21g
24%

Cholesterol
3mg
1%

Sodium
275mg
12%

Alcohol
0.34g
2%

Get Enough Of These
Protein
5g
11%

Vitamin A
6008IU
120%

Manganese
1mg
63%

Vitamin B2
0.41mg
24%

Selenium
12µg
18%

Fiber
3g
14%

Magnesium
43mg
11%

Phosphorus
106mg
11%

Calcium
103mg
10%

Copper
0.19mg
10%

Vitamin B1
0.14mg
9%

Potassium
307mg
9%

Vitamin K
8µg
8%

Iron
1mg
8%

Vitamin B3
1mg
8%

Vitamin B6
0.12mg
6%

Zinc
0.87mg
6%

Folate
20µg
5%

Vitamin B5
0.47mg
5%

Vitamin E
0.6mg
4%

Vitamin D
0.4µg
3%

Vitamin C
1mg
2%

Vitamin B12
0.14µg
2%

covered percent of daily need
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Related Videos:

Pumpkin Bread Pudding Recipe - Amy Lynn's Kitchen

 

Pumpkin Bread Pudding with Caramel Sauce -- Lynn's Recipes

 

Pumpkin Bread Pudding - Cooked by Julie episode 257

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

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