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 Prep Time (minutes) 10 Cook Time (minutes) 60 Ready In (minutes) 70

Ingredients Amount 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.