Saturday, December 24, 2011

Dessert in a hurry

I wasn't going to do dessert tonight because I'm off wheat and cutting way back on sugar. Then, I realized how selfish that was since I have three family members who haven't taken such drastic measures. Still, I didn't want to invest a whole lot of time making something I couldn't even nibble on. So, I settled on this - Pumpkin Bread Pudding with Caramel Rum Sauce.
I cubed a large loaf of store-bought pumpkin bread and used Splenda "blend" to ease the glycemic load just a tad. It couldn't have been easier but when I poured the sugar, Half & Half and vanilla mixture over the bread, it was clear I needed more. So I made another mixture, halving the ingredients, and added it, so it covered the bread to the top of the pan.
The recipe says you can pop it right in the oven at this point, but I'm putting this baby in the frig to let the goodness soak in all day. (And, yes, I have addressed the possibility that I might have to taste-test my creation while it's warm, right out of the oven with a little caramel rum sauce on top. One little sin. Who cares?! I've already had my audience with the Pope. He assured me I was not and would never be considered for sainthood.)

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