This recipe happened by accident. I meant to make chicken breasts with a side of pinto beans. I put a lb of pre-soaked pinto beans in the slow cooker, covered them with chicken broth, water and mixed in some chopped onions. I placed three boneless skinless chicken breasts on top and poured a can of diced tomatoes over them. After 6 hours on low the chicken literally melted into the beans so I shredded it, seasoned it with a few dashes of hot sauce, salt, pepper and onion powder, mixed it all together and called it chicken chili! Topped with cheese and diced onion this was delicious for dinner tonight.
For dessert we had pumpkin bread pudding. I used a La Brea Bakery whole grain bread which added some nice texture and kept it in our approved diet range. Instead of the raisins called for (which my dh can’t stand) I toasted some chopped pecans. I used Splenda brown sugar and almond milk to give it the thickness of cream but keep it light. It was warm, hearty and very tasty. It has been requested again already for next week!
Pumpkin Bread Pudding
5 cups (140 grams) cubed day-old bread, (crusts left on or removed)
1/2 cup golden raisins (or roughly chopped pecans)
2 large eggs plus 1 large egg yolk
3/4 cup canned pure pumpkin (no spices added)
1 1/2 cups (360 ml) half & half, milk, light cream or a combination thereof (or almond milk)
3 tablespoons (35 grams) unsalted butter, melted and cooled
1/2 cup (105 grams) light brown sugar (or 1/4 cup Splenda brown sugar mix)
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
Toffee Sauce: (Makes 3/4 cup)
1/2 cup (110 grams) dark brown sugar (or 1/4 cup Splenda brown sugar mix)
4 tablespoons (57 grams) unsalted butter, cut into pieces
1/4 cup (60 ml) heavy whipping cream
1/4 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. You will need an 8 inch (20 cm) square baking dish.
Custard: In an large bowl whisk together the eggs, pumpkin, half & half, melted butter, sugar, vanilla, spices, and salt. Add the bread cubes and raisins and toss to coat, making sure all the bread cubes are coated with the custard.
Transfer the bread pudding to the ungreased pan and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove the bread pudding from the oven and place on a wire rack to cool slightly.
Can be served warm or cold with the Toffee Sauce or with a dollop of softly whipped cream or vanilla ice cream.
Toffee Sauce: Place the butter, sugar, and cream in a saucepan and bring to a boil. Boil for about 3 minutes then remove from heat and stir in the vanilla extract. You can make this sauce in advance and simply reheat.
Makes one 8 x 8 inch (20 x 20 cm) bread pudding (serves about 6 people)