Cooking Today: Just Desserts Bread Pudding

Cooking Today: Just Desserts Bread Pudding

<br>Chef Brooks adds pumpkin bread to this classic bread pudding recipe.

Recipe: Bread Pudding


-Butter for ramekins

- *loaf (5x9 inch) pumpkin bread

-1 cup DOVE Milk Chocolate

-1 can (15 oz) pumpkin

-1 1/2 cups lowfat milk

-1/2 cup brown sugar

-2 large eggs

-1/4 teaspoon salt

-**1/2 cup whipped topping

-8 ramekins or 9x13 inch baking dish


*Ingredients & Recipe for Pumpkin Bread

*1 1/2 cups flour

*1/2 teaspoon salt

*1 cup sugar

*1 teaspoon baking soda

*1 (15 oz) can Pumpkin

*1/2 cup (120 ml) olive oil

*2 eggs, beaten

*1/4 cup water

*1/2 teaspoon nutmeg

*1/2 teaspoon cinnamon

*1/2 teaspoon All Spice

*1/2 cup (120 ml) walnuts, chopped

Make:  (makes 1 loaf)

*Pre-heat oven to 350 degrees. Sift together flour, salt, sugar and baking soda.

*Mix the pumpkin, oil, eggs, 1/4 cup water, nutmeg, cinnamon and All Spice together in a bowl; then combine with dry ingredients (flour, salt, sugar, baking soda). Do not mix too thoroughly. Stir in nuts.

*Pour into well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the center comes out clean. Remove from pan and let cool on a rack.

**Ingredients& Recipe for Whipped Topping

**1 pint heavy whipping cream

**2 tablespoons powdered sugar


**Blend together in mixer until peaks stay formed.



1. Pre-heat oven to 350 degrees. Butter ramekins or baking dish and set aside.

2. Cut pumpkin bread into 1 inch cubes and place on cookie sheet and bake at 350 degrees for about 20 minutes. You are drying the bread. Transfer to wire rack and let cool.

3. Take a mixing bowl and add 1 can (15 oz) of pumpkin, 1 1/2 cups of lowfat milk, 1/2 cup of brown sugar, 2 large eggs, and 1/4 teaspoon of salt. Mix together well.

4. Add bread cubes to this mixture and blend.

5. Gently stir in 1 cup of chopped DOVE Milk Chocolate and mix well.

6. Divide the mixture into each ramekin and place on cookie sheet. Bake at 350 degrees for 25-30 minutes.

7. Remove from the oven and cool on wire rack.

8. Top with whipped topping and a DOVE Milk Chocolate, and serve.


Makes about 8 servings.


Steven Brooks is the Executive Chef at Springdale Country Club.Chef Brooks offers monthly cooking classes at the club.


For nutritional information, check out the recipe at (


Shot in the home of Mr. and Mrs. Joel Kelsey of Springdale, AR.

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