Dessert

Low-sugar Pumpkin bread pudding with ricotta filling and chestnuts is for Breakfast, Dessert.

Low-sugar Pumpkin bread pudding with ricotta filling and chestnuts takes 30 minutes to prepare.

Low-sugar Pumpkin bread pudding with ricotta filling and chestnuts takes 50 minutes to cook.

Low-sugar Pumpkin bread pudding with ricotta filling and chestnuts makes 12 servings.

The ingredients for Low-sugar Pumpkin bread pudding with ricotta filling and chestnuts are:

6 oz Bread, french or vienna (includes sourdough)
3.7 serving Freihofer Potato Sandwich Rolls
6 large Egg, fresh, whole, raw
2 cup Half and Half Cream
1 cup Milk, 3.25%
1 cup Ricotta Cheese, whole milk
430 grams Pumpkin, cooked
3 tsp Pumpkin Pie spice, reserve 1 tsp out
3 oz Chestnuts, roasted and chopped
2 tsp Granulated Sugar
1/8th unpacked Brown Sugar
1/2 tsp salt

Here is how you make Low-sugar Pumpkin bread pudding with ricotta filling and chestnuts:

Cut the bread in 3/4" cubes. I used a mix of french bread 4 leftover potato sandwich rolls that were heavy with egg, so very rich. Butter bottom and sides of a 9x13" pan. Whisk the eggs, milk, half, the pumpkin puree (reserving about 2 ounces out) salt, 1/8th cup brown sugar, and 2 tsp pumpkin pie spices together. Pour over the bread cubes and allow to sit at room temperature for 30 minutes. Blend the ricotta with the 2 oz. of reserved pumpkin puree, add 2 tsp of white sugar, and 1 tsp of the pumpkin pie spice. Let this sit until you assemble the dish. Preheat oven to 350 degrees. After the custard and bread has sat for 30 min, stir it to combine again, and ensure all the bread as absorbed the custard mix. Spread half the mixture over the bottom of the pan. Spoon the ricotta-pumpkin filling on to the egg and custard mixture, and using a spatula, spread out in a thin layer. Cover this with the rest of the egg and bread mixture, spreading to fill the pan, then top with the chestnuts and an additional sprinkle of cinnamon and nutmeg, if you desire. Bake in the center of the oven for 40-50 minutes, until it puffs, turns golden, and is set in the center. I found it helpful to rotate the pan half way about 20 minutes into baking, so it browned evenly. Let the bread pudding rest for half an hour before serving. Serve warm. Goes well with honey, maple syrup, or whipped cream or pecan praline ice cream when served as a dessert. Serving Size:?about 1/8th of a 9x13" pan-- about 150 g per serving

The nutritional information for Low-sugar Pumpkin bread pudding with ricotta filling and chestnuts is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 247.4

• Total Fat: 11.4 g
• Cholesterol: 121.6 mg
• Sodium: 334.2 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 1.2 g
• Protein: 10.4 g