Want more pumpkin? I look forward to and enjoy pumpkin pie every November, but what if you aren’t quite tired of pumpkin yet in December? There are the usual holiday pumpkin bread or pumpkin cookies of course. But here’s an elegant way to enjoy pumpkin one more time before the end of the year — pumpkin bread pudding.
Within the bread pudding recipe is a dynamite recipe for Honey Wheat Challah. If you don’t have a bread machine or don’t want to make the challah, just substitute challah from a bakery; whole wheat sourdough bread will work as well.
Pumpkin Bread Pudding
Photo: Elaine Magee
Honey Wheat Challah (bread machine)
6 tablespoons warm water
1 large egg, higher in omega-3 if available, lightly beaten
2 tablespoons canola oil
2 tablespoons honey (maple syrup can be substituted)
1 cup whole wheat flour
3/4 cup plus 2 tablespoons unbleached white flour
1/2 teaspoon salt
1 envelope instant, active or bread machine yeast (2 1/4 teaspoons)
2 cups fat free half and half
15 ounce can pumpkin (darker colored like Libby’s)
3/4 cup plus 2 tablespoons dark brown sugar, packed
1 large egg, higher omega-3 if available
1/4 cup egg substitute (2 egg whites can be substituted)
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
8 cups (1/2-inch cubes) Honey Wheat Challah
6 tablespoons caramel or butterscotch topping — in jars in ice cream topping aisle
1 cup whipped cream
1. For challah, place all the bread ingredients in your bread machine pan in the order listed here and as recommended by the manufacturer (water, beaten egg, canola oil, honey, whole wheat flour, white flour, then put the salt in one corner of the pan and make a well in center of flour and add yeast).
2. Set bread machine to dough cycle and when dough is ready (approximately 1 hour and 40 minutes), shape dough on a lightly floured cutting board or sheet of parchment into three equally sized pieces. Roll the pieces into ropes about 1-inch wide and make a braid. Make sure bottom of braid is well floured and place bread braid on a baking sheet. Cover with a kitchen towel and place in warm area of your kitchen to rise. Preheat oven to 350-degrees while you are waiting for your bread to rise (about 30 to 40 minutes). Bake 25-35 minutes or until lightly brown on the outside and cooked throughout.
3. Once bread has cooled, cut into 1/2-inch cubes until you have 8 cups, lightly packed. Proceed with bread pudding recipe.
4. Keep oven preheated at 350-degrees. Coat an 11 x 7-inch glass baking dish with canola cooking spray.
5. In large mixing bowl, combine fat free half and half, pumpkin, brown sugar, egg, egg substitute, pumpkin pie spice, cinnamon, and vanilla extract on medium speed until blended. Scrape sides of bowl to make sure all ingredients are incorporated. Fold in Honey Wheat Challah bread cubes. Transfer mixture into prepared baking dish and let stand 15 minutes.
6. Bake bread pudding until tester inserted into center comes out clean (about 40 minutes).
7. To serve, top warm bread pudding with a drizzle of caramel sauce and a dollop of whipped cream if desired!
Yield: Makes 12 servings
Nutritional Analysis per serving:202 calories, 6 g protein, 38 g carbohydrates, 3.6 g fat, .6 g saturated fat, 1.8 g monounsaturated fat, .9 g polyunsaturated fat, 38 mg cholesterol, 3 g fiber, 155 mg sodium. Calories from fat: 16 percent. Omega-3 fatty acids = .3 grams, Omega-6 fatty acids = .6 grams.