Cuisinart SBC-1000 Manual

A SERVICE OF

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22

Pumpkin Bread Pudding

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1 tablespoon unsalted butter

1 pound challah loaf, cut into 2-inch cubes

1 can (12-ounce) evaporated lowfat milk

1¼ cups heavy cream

6 large eggs

½ tablespoon pure vanilla extract

1 can (15 ounce) pumpkin purée

(about 1½ to 1¾ cups)

½ cup plus 2 tablespoons granulated sugar

1½ teaspoons ground cinnamon

¹∕

8

teaspoon ground allspice

¹∕

8

teaspoon ground ginger

pinch freshly ground nutmeg

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bowl.

2.

Put the remaining ingredients into the blender jar in the order

listed and cover. Starting on speed 1 and gradually raising to

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seconds.

3. Pour egg mixture over the bread cubes and toss together so

that all of the bread cubes are coated with egg mixture

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to room temperature for 30 minutes before proceeding).

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with a rim that is at least 2 inches. Place in the oven and

carefully pour warm water into the larger outer pan until the

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minutes. Bread pudding is done when internal temperature

reaches 140˚F. Remove from oven and allow the bread

pudding to rest for about 20 minutes on a rack before

serving. Serve with sweetened whipped cream.

Nutritional information per serving (based on 12 servings):

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Dairy-Free Chocolate Mousse

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1

cu

p soy milk

12 ounces semi-sweet chocolate

(roughly chopped) or chocolate chips

¹∕

³

cup granulated sugar

½ tablespoon pure vanilla extract

1 package silken tofu (14 to 16 ounces),

drained and cut into 1-inch cubes

1. Put the soy milk into the blender jar. Cover and Set timer for

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homogenous.

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blender lid and add the tofu cubes through the lid opening

with the unit on speed 1.

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1 minute.

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on the counter to remove any air bubbles. Wrap with plastic

and refrigerate for at least 2 hours before serving.

Nutritional information per serving:

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