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Individual Pumpkin Raisin Bread Puddings

Individual Pumpkin Bread Puddings

1 cup table cream (half-and-half 18%)
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3/4 cup cooked pumpkin puree, cooled
1 large egg
1/2 teaspoon vanilla
5 slices raisin bread, cut into 1/2-inch pieces

  • Lightly grease 4 custard cups or ramekins (175 ml each).
  • In a medium bowl, whisk together all ingredients except bread. Add bread to bowl and toss. Let stand a couple of minutes, until bread softens slightly, then fill custard cups.
  • Place custard cups in a casserole dish.
  • Preheat oven to 350ºF (180ºC).
  • Fill deep baking pan or casserole dish with hot water reaching halfway up sides of cups.
  • Bake in preheated oven for 20 to 25 minutes or until a cake tester inserted in the centre of pudding comes out nearly clean.
  • Remove custard cups from oven; set aside to cool.
  • Serve with a dollop of whipping cream.

Makes 4 servings.

Per serving: 297 calories, 5.8 g protein, 13.1 g fat, 40.9 g carbohydrates, 2.2 g dietary fibre, 117 mg calcium, 2.1 mg iron, 19 mcg folacin. Excellent source of vitamin A. Good source of iron. Moderate amount of dietary fibre.

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Helpful Tips
Puddings are often considered to be rather indigestible foods and in many cases this is true. For this reason, it is not wise to include them to any great extent in the diet of older people and very young children.

The time of day and the season of the year for the serving of puddings are also matters that should receive consideration.

It is much better to serve desserts of this kind with a noon meal than with an evening meal. Then, too, warm puddings with sauce will be found much more appetizing in the cool season of the year than in warm weather. On the other hand, cool desserts or fruits served as desserts are very much more acceptable in warm weather than during the cold seasons.

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