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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

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Ingredients
Amt.	Measure	Ingredient



10	slices	whole grain bread
2	eggs	eggs, slightly beaten
2	cups	pumpkin (1 15oz. can)
1/3	cup	molasses (Black strap for extra iron)
2	cups	milk fat free
10	nuts	hazelnuts, lightly toasted
1/4	cup	chocolate chips, semi sweet, Ghirardelli
2	tablespoons	coconut flakes, unsweetened, organic
1/4	cup, halves	Apricots, dried, chopped
1/2	cup	rasberries (fresh or frozen)

Steps

Sequence	Step

1	Break 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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