WW Indian Bread PuddingSubmitted by babydollsea_
Makes 8 servings
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An old-fashioned New England favorite, Indian pudding is a classic American dessert that just happens to be low in calories. As with many other starch-based puddings, success with this recipe depends on long, slow cooking. Some modern interpretations add a couple of eggs to help the pudding set quickly, but the real thing is made without eggs.
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Ingredients
| 4 1/2 |
cups whole milk, divided |
| 3 |
tbsp sugar |
| 2/3 |
cup cornmeal, stone-ground yellow |
| 2 |
tbsp unsalted butter |
| 1/2 |
cup molasses, unsulfured |
| 1/2 |
tsp salt |
| 1 |
tsp ground cinnamon |
| 1 |
cup half & half, for serving |
Directions
- Spray a 1 ½- to 2-quart gratin dish or other baking dish, with vegetable cooking spray. Set a rack in the middle level of the oven and preheat to 325° F.
- Place 3 1/2 cups of the milk and the sugar in a heavy-bottomed pan, such an enameled-iron Dutch oven. Place over low heat and bring to a simmer.
- Meanwhile, whisk the cornmeal into the remaining 1 cup milk in a small bowl.
- Whisk the diluted cornmeal into the hot milk a quarter at a time.
- Continue cooking the cornmeal over very low heat, stirring often, for about 15 minutes.
- Remove from the heat and stir in the butter, molasses, salt, and cinnamon.
- Pour into the prepared pan. Bake the pudding for about 1 hour, or until it is set but still soft.
- Cool the pudding briefly on a rack and serve immediately.
- Serving: Spoon the warm pudding onto plates or dessert bowls and top each serving with 2 tablespoons of half-and-half.
Categories
Brunch, Dessert, Thanksgiving
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Serving Size 207.1g |
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Amount Per Serving |
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Total Carbohydrates 35.5g 12%
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| Vitamin A 7% |
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Vitamin C 1% |
| Calcium 22% |
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Iron 8% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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