this site contains mature content for viewers 18 yrs and older.

Tuesday, January 22, 2013

Pumpkin Bread Pudding with Brown Sugar/Yogurt Sauce



*A Too Yummy Tuesday Favorite!*
Pumpkin Bread Pudding with Brown Sugar/Yogurt Sauce

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Today's recipe makes the house warm and wonderful-smelling on those chilly winter days!


PUMPKIN BREAD PUDDING W/ BROWN SUGAR-YOGURT SAUCE

I loves me some pumpkin, and this ingredient turns up in everything at our house from chili to fudge. This is a delicious take on bread pudding. The yogurt sauce is easy and delish! Sometimes, however, I like to add a little something extra with either a dollop of whipped cream or a little vanilla ice cream.

Ingredients

12 slices bread, cut into cubes (12 cups)
1 cup sweetened dried cranberries or raisins, chopped
2 cans (12 fl. oz. each) evaporated milk
1 can (15 oz.) canned pumpkin
1 cup refrigerated egg substitute or 4 large eggs, slightly beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt


Directions

Heat oven to 350ºF. Grease 13 x 9-inch baking dish.
Combine bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt in medium bowl. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.

Bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Sauce.

Brown Sugar/Yogurt Sauce

2 containers (6 oz. each) or 1 1/2 cups nonfat plain yogurt
3 tablespoons packed brown sugar

Combine in a small bowl and stir well. Serve over bread pudding.

Makes 15 servings.


~~~

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people.


10 comments:

  1. Can I substitute low-calorie sugar for this? Or will it change the desired taste? I really wanna get a taste of that pumpkin bread.

    ReplyDelete
  2. It'd be worth experimenting. Skip the sugar in the yogurt sauce, for starters. Then, you could try using an agave nectar substitute for the brown sugar, but it would be a lot more expensive. It also has a different sweetness, so use less of it than the full cup of brown sugar called for (maybe 3/4-7/8 cup agave). Maybe test this by mixing together everything except the raw eggs, agave, and holding back half the milk. Then start with 1/2 cup agave and taste test until it's sweetened to your liking. Then add in the eggs. Since the agave is wetter than brown sugar, you'll need to decrease the amount of liquid in the recipe as well (which is why you held back half the milk). Once you've got the sweetening adjusted and the eggs tossed in, start adding the remaining milk in small increments until the batter is the right consistency for pumpkin bread. Good luck!

    ReplyDelete
  3. I had the same question with Emily, so I tried your advice at home. It's a bit of a trial-and-error process, but you're right, it's worth experimenting. Thanks for sharing the recipe!

    ReplyDelete
  4. Finally, I'm not the only one who doesn't use regular sweeteners like sugar! These various sweeteners have different levels of sweetness, so I might as well be careful on experimenting. How expensive is this Agave nectar? Twice or thrice the price of regular sugar?

    ReplyDelete
  5. I read the whole blog, including the comments. Well maybe I'll try your original version first, then I'll just try the Agave nectar version on the second one. Thank you!

    ReplyDelete
  6. Caitlyn: Agave is a lot more costly compared to regular table sugar, but then, the same can be said of most alternative sweeteners. The bottle of "light" agave nectar I use to sweeten my tea and such cost about $6 for 11.75 ounces. Like honey, agave is sweeter than sugar, so you only need roughly 1/2 the amount, though.

    ReplyDelete
  7. Hayley: Glad the recipe worked out for you! It does take some trial and error when substituting ingredients, especially wet for dry and vice versa, and as with all baking, variations in weather, measuring methods, and other things can all affect the outcome as well. But it's worth the health factor to give it a go!

    ReplyDelete
  8. (I couldn't click on the REPLY button)


    Thanks so much for the instructions! It worked out really well, so I tried making more of it. Now this is our favorite bread at home. My sisters and I love it!

    ReplyDelete
  9. That's awesome, Emily!! Glad you guys are enjoying it.

    Sorry for the trouble with replies. I'm not sure why it isn't working. Will have to look into it. Meanwhile, there's the comment box that sits right beneath posts.

    ReplyDelete
    Replies
    1. Woo hoo, I do believe I fixed the Reply problem! There was a corrupt bit of code in the template. Thanks for pointing this out.

      Delete