George Foreman GV6S Manual De Uso Y Cuidado página 11

PUMPKIN BREAD PUDDING
Servings: 6
Ingredients
6 cups cubed challah bread
1 cup diced tart apples
½ cup pecan halves
¼ cup raisins
2 eggs, beaten
½ cup dark brown sugar
plus 1 Tbsp. reserved for topping
Directions
In large mixing bowl; combine bread cubes, apples, pecans and raisins.
In medium bowl combine remaining ingredients except 1 Tbsp. brown sugar.
Pour egg mixture over bread mixture, mix well and set aside.
Insert lightly greased bake pan into contact roaster. Preheat roaster 5 min.
Spoon bread pudding into preheated baking pan; set timer and bake, covered,
15 minutes.
Carefully open lid and gently mix bread pudding. Sprinkle reserved brown sugar
evenly on top surface.
Bake covered an additional 15 minutes.
Unplug Contact Roaster and let bread pudding stand covered in roaster 10
minutes to set up.
Serve warm with vanilla ice cream or drizzled with half and half.
1 cup milk
1 cup canned pumpkin
¼ cup maple syrup
1 tsp. vanilla extract
1 tsp. pumpkin spice
½ tsp. salt
11