Individual Pumpkin Raisin Bread Pudding with Spiced Icing (Skinny Style)

My friend Rachel LOVES pumpkin baked goods and bread pudding probably equally. Well, this recipe was designed with her in mind. I thought by baking bread pudding in muffin tins, it would drastically reduce the Weight Watchers points. I was right, this recipe comes in at 5 pointsplus each- yippee skippy!  The pumpkin puree aids in making a moist bread pudding and the spiced icing gives a real oh-la-la on top. So Rachel, you can have a sweet treat this holiday season and still be the blushing bride!

Individual Pumpkin Raisin Bread Pudding with Spice Icing (Skinny Style)

Yields: 24 individual bread puddings

Ingredients:

• 1 9×5 homemade loaf of bread
• 1 cup raisins
• 2 cup fat-free half-and-half
• 4 item egg
• 15 oz canned pumpkin
• 1 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup powdered sugar
• 2 Tbsp milk
• ½ tsp cinnamon
• ½  tsp of vanilla powder
• ¼ tsp of cloves
• ¼ tsp of ginger
• ¼ tsp  freshly grated nutmeg

Directions:

Cut bread into 12 slices and 1” inch cubes. Bread works best if it’s a day old bread and dry. However, you can place the bread cubes on a cookie sheet and bake at 325 degrees for about 10 minutes.  Mix dried bread crumbs with raisins. Set aside.

Beat half-half, eggs, pumpkin, brown sugar, and first group of spices together until smooth. Pour mixture over bread mixture and stir until well incorporated.  Let mixture sit for about 20 minutes.

Pre-heat oven to 350 degrees.

Line muffin tins with 24 papers. Place 1/3 cup mixture in each muffin paper. Bake for 25-30 minutes until golden brown and a toothpick would come clean when inserted. Let cool

Glaze:

Mix sifted powdered sugar with milk. If consistency is too thick, thin it out with a bit more of milk. Divide icing in half. Taking half of the icing, mix in remaining spices.  Drizzle spiced icing on cooled bread puddings, followed by white sugar icing.