Cinnamon Bread Pudding - Pumpkin Custard
List of Ingredients
2 large eggs
2 large egg whites
1/3 cup sugar
1 1/2 cups each low fat buttermilk and nonfat milk
2 teaspoons vanilla
1 teaspoon ground cinnamon
8 slices raisin bread or whole wheat bread, cut into 1-inch pieces
1/2 cup raisins or dried currants (optional)
Pumpkin Custard (recipe follows)
ground nutmeg
Recipe
In a large bowl, beat eggs, egg whites, sugar, buttermilk, milk, vanilla, and cinnamon until blended. Add bread; then stir in raisins, if desired. Let stand for 5 minutes to soften bread. Transfer mixture to an 8- or 9-inch square nonstick (or greased regular) baking dish.
Set pan of pudding in a larger baking pan; then set pans on middle rack of a 325-degree oven. Pour boiling water into larger pan up to level of pudding. Bake until top of pudding is golden brown and center no longer jiggles when pan is gently shaken (about 1 hour and 35 minutes).
When pudding is almost done, prepare Pumpkin Custard. Spoon warm custard into 8 dessert bowls or plates and spoon pudding on top; ladle more custard over pudding, if desired. Sprinkle with nutmeg, if desired.
Pumpkin Custard:
In a 1 1/2 to 2-quart pan, mix 1/2 cup sugar and 2 tablespoons cornstarch. Stir in 2 cups of nonfat milk, 1 can pumpkin, and 1/4 teaspoon ground nutmeg. Bring to a boil over medium-high heat, stirring. Remove from heat and whisk in 2 large egg whites. Return to heat and cook, stirring, just until mixture is bubbly and beginning to thicken. Remove from heat and stir in 1 teaspoon vanilla. If desired, firmly rub custard through a fine strainer set over a bowl. Serve hot or warm.
Makes 8 servings.
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