Pumpkin Bread Pudding

Ingredients

• 2 cans evaporated 2% milk
• 2 cups skim milk or Almond milk
• 1 15 oz can or 2 cups coconut cream unsweetened
• 7 eggs
• 1 ½ cups dark brown sugar
• 1 cup sugar
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger
• ½ tsp salt
• 1 tbsp chile powder or 1 tsp Cayanne
• 2 cups Craisins, raisins or 1 cup of each mixed
• 16 cups French bread or rolls, dried, torn into 1” cubes

Method

• Mix all wet ingredients, then add dry ingredients except dried fruits and bread cubes and mix well.
• Pour mixure over  bread cubes, toss well to soak thoroughly, then add dried fruit, fold to mix evenly.
• Pour into well buttered (smeared soft butter not melted) pans, do not press down, pat or pack but shake a bit to remove any air trapped between.
• Allow to sit for 15 minutes so bread soaks most of the liquid.
• Bake in 350°F oven for 55 minutes. Turn oven off leaving pudding in for another 15 minutes.
• Serve hot, warm or cold. 

• Yield: 30 - 2"X2” portions
• Pans: 9"X13" glass baking dish + 9"X9" or 10"X10" baking dish
• Temperature: 350°F
• Cooking time: 55 minutes + 15 minutes holding
• Prep time: 1 hour
• Total time: 2:15 hrs

Nutrients for 2X2 portion

• Calories: 330
• Fat: 7 gm
• Protein 8 gm
• CHO 60 gm 

Exchanges

• 1 grain/starch, ½ vegetable, 1 fruit, 1 fat. 

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