Easy Eats - September 2011

DAIRY FREE
Replace heavy cream
with nondairy coffee
creamer, such as Silk
or SoDelicious.

Pumpkin-Raisin
Bread Puddings

MAKES 12 PREP TIME 10 MIN COOK TIME 25 MIN

BAKER’S PRIDE
For the full effect,
make sure the bread
edges get crunchy
before you remove
the pudding from
the oven.

6 slices gluten-free cinnamon-raisin bread, cut into 1-inch pieces

1 cup heavy cream or nondairy creamer ½ cup canned pumpkin puree

2 eggs or equivalent egg replacement 1 teaspoon vanilla extract

1 cup packed light brown sugar

1 tablespoon pumpkin pie spice ¹⁄ 8 teaspoon salt ½ cup pecan pieces, toasted Confectioners’ sugar, for sprinkling

LOOKS MATTER
Before serving,
shower with
confectioners’
sugar. It commands
attention.

1 Preheat the oven to 350. ° Grease
a 12-cup muffin pan.

2 Place the bread pieces in a large bowl. Whisk in the cream, pumpkin, eggs, vanilla, brown sugar, pumpkin pie spice and salt. Stir until combined. Pour the mixture over the bread pieces. Let sit until the liquid is absorbed, about 10 minutes.

3 Divide the bread pieces evenly among the muffin cups; pour the remaining custard mixture into each cup until about two-thirds full. Bake until the liquid has set, about 25 minutes.