Welcome to the LCF Recipe Room! You can edit the recipes that you enter - as well as rate and give reviews of other recipes. Log in with your bulletin board account in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!

Recipe Room Home » Low Carb Recipes » Desserts and Sweets « Previous Recipe · Next Recipe » Pumpkin Bread Pudding Reviews Views Date Recipe posted 0 1079 Sun November 27, 2005 Recommended By Average Rating No recommendations None indicated Description: Great dessert using Dottie's pumpkin pound cake or subs any lc bread/muffin/cake you'd like. Ingredients: 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 ½ cup dried, unsweetened cranberries ½ cup chopped pecans 16 pecan halves How To Prepare: 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. Using the 9x9 deep dish pan I had to bake it about 1 hour 45 min. to get the clean knife. Number of Servings: 8-16 Effort (Easy, Average, Difficult): Easy Source: tweaked from Betty Crocker recipe

Featured Low Carb Products! Please support our sponsor by purchasing your low carb foods at Netrition.com to ensure that we can continue to provide this LowCarbFriends.com service for FREE!