Pumpkin Bread Pudding

[Deannie]

I haven't gotten around to trying the coconut flour bread I was going to use in this, and can't seem to tollerate any of the other lc breads so thought I'd give Dotties' Pumpkin Pound Cake a try in this. Surprisingly it came out really well. I was afraid the cake wouldn't soak up the custard but it did just fine. If you wanted to you could subs any lc bread for the cake. This is my tweak on Betty Crockers original recipe.

Pumpkin Bread Pudding

1-15 ounce can plain pumpkin
3 eggs
2 ½ tsp. Pumpkin pie spice
1 tsp. Vanilla
1 cup sugar free pancake syrup (Atkins)
2 cups (1 pint) heavy cream
½ loaf Dotties’ pumpkin pound cake, toasted and cubed (used liquid splenda)
½ cup dried, unsweetened cranberries
½ cup chopped pecans
16 pecan halves

Heat oven to 350*F. Grease bottom and sides of a 13x9 or a 9x9x3 inch deep dish baking pan. Mix all ingredients except bread (cake) cubes, cranberries and pecans. Stir in bread cubes, cranberries and chopped pecans. Spoon into pan and arrange pecan halves on top. Bake 50-60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; Serve warm with whipped cream. Refrigerate leftovers.



I put mine in newer, green (they are deeper) 9x9x3 dish and it filled it to about 1/2 inch from the top. It didn't run over the sides when it baked but it did take a lot longer to get done, maybe 1 hour 45 minutes. 1/16 was enough for dessert for each of us. I liked it alot, (wish this guy licked his lips) but Dh doesn't like fruit or nuts in his foods. Sometimes I gotta make what I like too...

[abbynormal]

Will give this a shot in the next week. Looks incredibly good!
Abby