22
Pumpkin Bread Pudding
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1 tablespoon unsalted butter
1 pound challah loa f, cut into 2-inch cubes
1 can (12-ounce) evaporated lowfat milk
1¼ cups heavy cream
6 large eggs
½ tablespoon pure vanilla extract
1 can (15 ounce) pumpkin pu rée
(about 1½ to 1¾ cups)
½ cup plus 2 tablespoons granulated sugar
1½ teaspoons ground cinnamon
¹∕
8
teaspoon ground allspice
¹∕
8
teaspoon ground ginger
pinch freshly ground nutmeg
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bowl.
2. Put the remaining ingredients into the blender jar in the order
listed and cover. Starting on speed 1 and gradually raising to
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seconds.
3. Po ur egg mixture over the bread cub es and toss together so
that all of the bread cubes are coated wit h egg mixture
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to room temperature for 30 minutes be fore proceeding).
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with a rim that is at least 2 inches. Plac e in the oven and
carefully pour warm water into the larg er outer pan until the
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minutes. Bread pudding is done when internal temperature
reaches 140˚F. Remove from oven and allow the bread
pudding to rest for about 20 minutes on a ra ck before
serving. Serve with sweetened wh ipped cream.
Nutritional information per serving (based on 12 servings):
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Dairy-Free Chocolate Mousse
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1 cup soy milk
12 ounces semi-sweet chocolate
(roughly chopped) or chocolate chips
¹∕³ cup granulated sugar
½ tablespoon pure vanilla extract
1 package silken tofu (14 to 16 ounc es),
drained and cut into 1-inch cubes
1. Pu t the soy milk into the blender jar. Cover and Set time r for
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homogenous.
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blender lid and add the tofu cubes thro ugh the lid opening
with the unit on speed 1.
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1 minute.
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on the counter to remove any air bubbles . Wrap with plastic
and refrigerate for at least 2 hours before serving.
Nutritional information per serving:
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