A pumpkin pumpkin bread pudding recipe
Nothing says fall like the pumpkin. Instead of a traditional tart this year, give this bread the pudding.
Is there a better way to mark the start of the fall than enjoying the flavored pumpkindesserts? From the pumpkin pie to PSLS and all that is between two, there is no shortage of trees of the pumpkin. But once you try this pumpkin bread pudding recipe, you may want to give it a permanent place in the rotation of your autumn dessert.
With orange zest, cranberries, maple syrup and pecans (with pumpkin peackers, of course), this dessert is fundamentally fall into a word. And if you want to drink a spice pumpkin while eating it, we do not judge you.
Nutrition:263 calories, 6 g of grease (1 g saturated), 394 mg of sodium, 34 g of sugar, 10 g of protein, 4 g of fiber
6 servings
Ingredients
Non-stick cooking spray
2 eggs, slightly beaten
1 15 ounces can leagon
1 12 ounces can evaporate fat-free milk
1/2 unsweetened side cup
1/3 cup granulated sugar
2 c. Spice pumpkin pie
1 tsp vanilla extract
1 C.
1/2 c. Orange zest tea
5 slices of whole wheat bread, cut into cubes and dried
1/4 cup of dried cranberries
3 tablespoons of pure maple syrup
2 c. Soup with chopped grilled pecans
How to do it
- Coat a 1 1/2-quarter blown dish with a cooking spray. Tear two pieces of 20 x 2 inches of aluminum foil. Crisscoss bands and place flat in the center.
- In a large bowl, whip the nine following ingredients (by orange zest) until smooth. Incorporate cubes of bread and cranberries. Pour into a prepared dish. Cover flat with sheet.
- Place a trivet and a cup of water in an electric electric cooking at 6 liters. Use the aluminum tapes to transfer the dish to the stove. Fold the ends of the aluminum strips on the top of the dish.
- Lock lid in place. Define a high pressure cooker for cooking 40 minutes. Leave the pressure relaxed naturally for 15 minutes. Thoroughly release any remaining pressure. Carefully open the lid.
- Use aluminum strips, lift bread bread off the stove. Place on a wire rack. Remove the aluminum strips and the blanket of aluminum foil. Cool slightly. Serve hot or cover and cool up to 24 hours. In a small bowl, combine maple syrup and pecans. Sprinkle with bread pudding when servitioning.
Eating this! advice
To dry the cubes of bread, propagnaize in a shallow pan. Cook in an oven of 350 ° F for 5 minutes or until dry. Remove and cool completely.
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