Pumpkin Raisin Bread Pudding
1 (16 ounce) loaf raisin bread with cinnamon,
each slice cut into 4 pieces
5 cups low fat milk
1 cup granulated sugar
1 (16 ounce) can solid-pack pumpkin
3 tablespoons all-purpose flour or whole wheat pastry flour
1 teaspoon ground ginger
1 teaspoon vanilla extract
4 large eggs plus 4 egg whites
Heat oven to 350 degrees F.
In large bowl, with wire whisk or fork, beat milk, sugar, pumpkin, flour,
ground ginger, vanilla extract and eggs until well mixed. Add bread, and gently
press down bread to coat well. Let bread soak in milk mixture 15 minutes.
Spoon mixture into 13 x 9-inch glass baking dish. Set baking dish in large
roasting pan, then place on oven rack. Fill roasting pan with boiling water
halfway up the side of baking dish. Bake bread pudding 1 1/4 hours or until
knife inserted in center comes out clean. Carefully remove baking dish from
water in roasting pan to wire rack.
Serve warm or cold.
Serves 14.
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