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One of my favorite all time deserts is bread pudding . I have a container I keep in The freezer for bits and pieces of raisin bread, brioche, ciabatta bread, dinner rolls and hamburger buns. Then when the mood strikes, I make bread pudding. Last night I made pumpkin bread pudding because I had leftover purée in the freezer from who knows how long ago.. Raisins and Craisins baked into it, a few pecans on top and home made whisky whipped cream. Really turned out great and was better tonight than last night. One moderate serving last night and one tonight, that’s it, it’s gone. Start over on my bread container..
It’s all about portion control and moderation.
Oh yes, the purée was from the pumpkin waffles I made a week or so ago.
Diet Calendar Entry for 31 October 2020:
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1372 kcal
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Fat: 48.29g | Prot: 53.97g | Carb: 183.36g.
Breakfast: Sarabeth's Orange Apricot Marmalade, Dave's Killer Bread 21 Whole Grains & Seeds Thin-Sliced, Aqua de Jamaica (hibiscus ice tea), Maxwell House International Cafe Orange, Egg, Heritage beans. Lunch: Trader Joe's Pomegranate Seeds, Sweet Heart Milled Chia Seeds, Ranch Granola, Tru-Nut Powdered Peanut Butter, Wheat Montana Milled Flax Seed, Nonfat Vanilla Blended Greek Yogurt (Container), Traditional Plain Greek Yogurt, R.W. Knudsen Family 2% Lowfat Cottage Cheese, Frozen Blueberries. Dinner: Coca-Cola Coca-Cola Classic, Pizza with Meat and Vegetables. Snacks/Other: Coors Non Alcoholic Beer. more...
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