Winter-Spiced Pumpkin Bread Pudding
- Total Time
The key to a silky smooth custard is gentle heat, which is accomplished by baking the bread pudding in a hot water bath.
fat-free half-and-half3 cup(s)
regular liquid egg substitute1 cup(s)
packed brown sugar½ cup(s)
pumpkin pie spice¾ tsp
table salt¼ tsp
canned pumpkin1 cup(s)
golden seedless raisins½ cup(s)
vanilla extract¾ tsp
whole wheat bread1 pound(s), day-old loaf, cut into 1 1⁄2-inch squares
chopped walnuts½ cup(s)
- Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Whisk together the egg substitute, brown sugar, pumpkin pie spice, and salt in a medium bowl. Slowly add 1⁄2 cup of the hot half-and-half, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, whisking constantly, until the custard thickens and coats the back of a spoon, about 5 minutes. Immediately pour the custard through a fine-mesh sieve set over a medium bowl.
- Whisk in the pumpkin, raisins, and vanilla. Add the bread, gently stirring until moistened. Let stand at room temperature about 20 minutes.
- Meanwhile, preheat the oven to 325°F. Spray a 10-cup baking dish or casserole with nonstick spray.
- Pour the pudding mixture into the baking dish and spread evenly; sprinkle with the walnuts. Cover the baking dish tightly with foil and place in a roasting pan. Add enough boiling water to the roasting pan to come halfway up the sides of the baking dish. Bake for 1 hour. Uncover and bake until a knife inserted into the center comes out clean, about 15 minutes longer.
- Carefully lift out the bread pudding and transfer to a rack. Let cool about 20 minutes to serve warm, or serve at room temperature. Yields 1⁄12 of bread pudding per serving.