White Chocolate Raspberry Bread Pudding

PUMPKIN FILLING:

2 large eggs

1⁄2cup brown sugar

1 can (12 ounces) evaporated fat free milk

1can (15-16 ounces, 1-1⁄2 cups) solid pack pumpkin (not pie filling)

1 tablespoon cornstarch

1⁄4cup molasses

1tablespoon vanilla extract

1teaspoon cinnamon

1teaspoon ginger

1⁄4teaspoon freshly grated nutmeg

Preheat the oven to 375° F.

Place the pecans in the blender jar; cover the blender jar. Set on Speed 6 and Pulse 8 to 10 times to finely chop. Remove and transfer to a

10-inch deep-dish pie plate. Place 15 cookies in the blender jar; cover the blender jar. Set on Speed 18 and Pulse 5 times to chop the cookies, then blend for 10 seconds to pulverize; add the cookie crumbs to the nuts in the pie plate and repeat with the remaining cookies. Stir the nuts and cookies with a fork to blend; add the melted butter and stir to combine. Press the cookie/nut mixture evenly onto the sides and bottom of the pie plate. Bake in the preheated 375° F oven for 5 minutes. Remove and let cool on a rack while continuing. Lower the oven temperature to 350° F.

Place the eggs and remaining ingredients in the blender jar in the order listed; cover the blender jar. Set on Speed 6 and blend until smooth, about 10 to 15 seconds. Pour the pumpkin mixture into the prepared cookie crust. Bake in the preheated 350° F oven for 55 to 60 minutes. Center of the pie may appear slightly jiggly – it will continue to set as the pie cools. Place the pie on a rack and cool completely before serving. Refrigerate after completely cooled.

Nutritional information per serving:

Calories 252 (41% from fat) • carb. 33g • pro. 5g • fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg • calc. 129mg • fiber 2g

WHITE CHOCOLATE RASPBERRY

BREAD PUDDING

Bread pudding can be mixed and assembled ahead of time and baked while dinner is being served for an oven-fresh warm dessert. Top with sweetened whipped cream.

Makes 8 to 12 servings

1tablespoon unsalted butter

6cups firm bread cubes *

4ounces chopped white chocolate

1cup raspberries (fresh or frozen, no need to thaw)

6large eggs

1can (12 ounces) fat-free evaporated milk

2⁄3cup sugar

1 tablespoon vanilla extract

1⁄2cup heavy cream

Butter a 2-quart shallow baking dish (9 x 9 square or equivalent) with unsalted butter and place in a larger shallow baking pan. Layer half the bread cubes in the dish, top evenly with the chopped white chocolate and raspberries, then with the remaining bread cubes.

Place the eggs, evaporated milk, sugar, and vanilla in the blender jar. Set on Speed 10 and blend for 10 seconds. Pour the mixture slowly over the bread cubes. Let the mixture stand for 30 minutes, or cover and refrigerate up to 12 hours (if refrigerated, let come to room temperature for 30 minutes before proceeding). Ten minutes before baking, preheat oven to 325° F. Place the baking pans in the oven and carefully pour hot water into the larger, outer pan until the water reaches 1 inch up the sides of the inner dish. Bake for 60 to 70 minutes; bread pudding will be puffed and custard will be set. Remove from oven and allow the bread pudding to rest for 20 to 30 minutes on a rack before serving. Serve with sweetened whipped cream.

*Bread pudding is best made from day-old or slightly stale bread. Challah bread is an excellent choice.

Nutritional information per serving:

Calories 243 (41% from fat) • carb. 28g • pro. 7g • fat 11g • sat. fat 6g • chol. 126mg • sod. 148mg • calc. 143mg • fiber 1g