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Recipes - Bread Pudding with Pumpkin Mollasses Raspberries Apricots Hazelnuts Dark Chocolate Coconut

Recipe Name

Bread Pudding with Pumpkin, Mollasses, Raspberries, Apricots, Hazelnuts, Dark Chocolate, Coconut

Submitted by Guest
Recipe Description No Sugar Added and Comfort Food
Quantity 1 Quantity Unit 6 X 12 Pan Servings  
Prep Time (minutes) 10 Cook Time (minutes) 60 Ready In (minutes) 70
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
10
sliceswhole grain bread
2
eggseggs, slightly beaten
2
cupspumpkin (1 15oz. can)
1/3
cupmolasses (Black strap for extra iron)
2
cupsmilk fat free
10
nutshazelnuts, lightly toasted
1/4
cupchocolate chips, semi sweet, Ghirardelli
2
tablespoonscoconut flakes, unsweetened, organic
1/4
cup, halvesApricots, dried, chopped
1/2
cuprasberries (fresh or frozen)
Steps
Sequence Step
1Break up Bread Loaf into cubes and place in bottom of pan. Place pan into larger pan filled with 1/4 water. Preheat oven to 350 degrees. In a medium sized bowl mix pumpkin, molasses, eggs. On stovetop heat milk to just boil then remove and add slowly to the pumpkin mixture, whisking gently. Sprinkle hazelnuts, raspberries, chocolate chips and coconut over bread, pour pumpkin mixture over all. Bake for 60 minutes.






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