I did not grow up eating bread pudding… in fact, I was well into my 20s when I experienced my first taste of this comforting, melt-in-your-mouth dessert.

It was love at first bite.

My previously conceived notion that bread pudding would be dense and chewy was immediately replaced with the fortunate realization that it is in fact light and tender.

Another aspect of this sweet treat that appealed to me was the versatility it offered to the baker. The ingredient add-in options are plentiful: Chocolate chips. Dried fruit. Fresh fruit. Nuts. Pumpkin. If you have been following Food For Living (previously www.foodforliving.wordpress.com) for any length of time, you are well aware of my fiendish preoccupation with all things pumpkin – especially during this time of year. I searched through various recipes for pumpkin bread pudding, and was slightly put off by the traditional use of heavy cream and refined sugar. Surely I could come up with a healthier version of this typically decadent dessert.

I subbed in reduced fat milk for the heavy cream, and a modest amount of pure maple syrup for the granulated sugar. A handful of raisins added a bit more natural sweetness, as well as visual appeal and textural contrast, to the bread pudding. The final result was exactly what I had envisioned: a fluffy texture, slight sweetness, increased fiber from the whole wheat bread, decreased fat content without sacrificing flavor or consistency, and a lovely pumpkin essence.  This version of pumpkin bread pudding is healthy enough to eat for breakfast, but certainly “dessert-y” enough to enjoy after dinner.

Ingredients

• 6 slices cinnamon raisin bread, cut into 1 inch cubes (about 2 1/2 cups)
• 4 slices whole wheat bread, cut into 1 inch cubes (about 2 1/2 cups)
• 1 1/4 cup 2% milk
• 1/4 cup pure maple syrup
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• a pinch of salt
• 3 eggs, lightly beaten
• 1 (15 oz) can pumpkin puree
• 1/3 cup raisins

Instructions

1. Prepare the Bread

Start by preheating your oven to 350°F (175°C). Cut the day-old bread into cubes, ensuring they are bite-sized and roughly uniform in size. Spread the bread cubes evenly in a greased 9×13-inch baking dish.

2. Mix the Pumpkin Mixture

In a medium-sized bowl, whisk together the canned pumpkin, eggs, milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt until the mixture is well combined.

3. Combine with Bread and Raisins

Pour the pumpkin mixture over the bread cubes in the baking dish. Use a spoon to gently press the bread cubes down to ensure they absorb the liquid. Sprinkle the raisins evenly over the top.

4. Bake to Perfection

Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the pudding is set and the top is golden brown. You can test for doneness by inserting a knife into the center; it should come out clean.

5. Optional Caramel Sauce

While the bread pudding is baking, you can prepare a decadent caramel sauce. In a saucepan over medium heat, melt the granulated sugar until it turns a deep amber color. Add the unsalted butter and heavy cream, stirring until the sauce is smooth. Remove from heat and set aside.

6. Serve and Enjoy

Once the bread pudding is done, remove it from the oven and let it cool for a few minutes. Drizzle the warm caramel sauce over the top if desired. Serve the Pumpkin Raisin Bread Pudding warm, and savor the wonderful flavors and comforting textures of this autumn delight.

Estimated Nutrition Serving

The nutritional values are approximate and may vary depending on the specific brands and ingredients you use. Additionally, the caramel sauce is optional and not included in these nutrition facts. If you choose to add caramel sauce, be sure to account for its nutritional content separately.

Following in the footsteps of my Pumpkin Raisin Bread Pudding and Pear-Cranberry Crisp, here is yet another dessert that can easily pass for breakfast.

This healthier version of traditional rice pudding features fiber-rich brown rice, low-fat 1% milk, and a mere 4 tablespoons of unrefined sweetener.

Warm cinnamon, fragrant vanilla, and plumped dried cherries accent the creamy rice pudding, which is sure to fulfill your craving for a comforting dessert or hearty breakfast.

This rice pudding is delicious at room temperature, chilled, or reheated with an extra splash of milk.  It requires a bit of “babysitting” during the cooking process, but the end result is well worth the time spent hovering near the stove. Do as I did and bring some reading material into the kitchen with you, so you can easily keep an eye on the bubbling milk & rice mixture. Stirring the mixture not only ensures that the milk won’t burn, but it also helps to release the starch in the brown rice – which yields an extra creamy consistency (think of risotto).

When it comes to sweeteners, this recipe is very flexible. I initially intended to use two tablespoons each of brown rice syrup and honey, but discovered a nearly-empty brown rice syrup jar in the cupboard. You could sub in pure maple syrup, molasses, Sucanat, evaporated cane juice, or granulated sugar of your choice. Some of these sweeteners obviously have bolder flavors than others, but all would nicely compliment the nutty brown rice.

Ingredients

• 4 cups water
• 1 cup short-grain brown rice
• 1/2 tsp salt
• 4 cups 1% milk
• 1 Tbsp brown rice syrup
• 3 Tbsp honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• generous 1/2 cup dried fruit of choice

Instructions

Rinse and Cook the Brown Rice

Start by rinsing the brown rice under cold water until the water runs clear. This helps remove excess starch. In a medium saucepan, combine the rinsed rice and 2 cups of milk. Bring to a boil, then reduce the heat to low and cover. Simmer for 45 minutes to 1 hour, or until the rice is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.

Add sugar and space

Once the rice is tender, add the granulated sugar, vanilla extract, ground cinnamon, and salt. Stir well to combine. If you like a sweeter pudding, you can adjust the sugar to your taste.

Simmer and Thicken

Continue to cook the mixture over low heat, stirring frequently, for another 10-15 minutes until it thickens. If you’re using raisins, add them now. They will plump up beautifully in the pudding.

Final Touch

Remove the saucepan from heat and let it cool slightly. The pudding will continue to thicken as it cools. If it seems too thick, you can add a little more milk to achieve your desired consistency.

Serve

Spoon the warm brown rice pudding into individual serving bowls. If you like, sprinkle a pinch of ground nutmeg on top for a classic touch.

Estimated Nutrition Per Serving

Please note that the provided nutrition information is approximate and can vary based on specific ingredients and serving sizes.

I was first introduced to the idea of incorporating chamomile tea in baby popsicles by a fellow mom of a parents group I am a member of.  She is knowledgeable about herbal remedies for kids/babies, and cleverly refers to the frozen treats as “herbsicles”.

Chamomile is a gentle, naturally caffeine-free herb that not only has the ability to induce a calm demeanor conducive to sleep, but can also settle gastrointestinal upsets, which are common amongst babies. Fortunately, Lily has never suffered from colic, but she is a wakeful 8 month old who sometimes has difficulty settling down for sleep; especially now that she’s actively exploring her new world!

The other two ingredients in these pops – yogurt & banana – are also recognized as gentle & natural sleep aids. The former contains tryptophan (yep, just like Thanksgiving Day turkey!), and calcium, which can reduce stress. The latter are chock full of both magnesium & potassium, which can relax overactive muscles.

I know there is some concern about giving babies dairy products before the age of one, but yogurt & cheese are generally considered safer than cow’s milk. Here’s more information on the topic if you’re interested.

So… am I claiming that these tasty little pops will turn your son or daughter into a magicsleepingbaby? Of course not! But if there’s even the slightest chance that they might help to mellow your baby before bed or naptime, isn’t it worth a shot?

Lily loves the popsicles, but big kids and adults are sure to enjoy them as well!

Sleepytime Baby Banana Pops

Ingredients (yield depends on size of popsicle molds)

• 1 medium-sized very ripe banana, preferably organic, peeled
• 1/2 cup plain whole milk yogurt, preferably organic
• 1/2 cup brewed chamomile tea, cooled completely

Instructions

Combine all ingredients in a blender or food processor. Blend/process until smooth.

Pour into baby popsicle molds (I like these). Freeze until frozen, at least 2-3 hours for small molds (longer for larger molds).

Estimated Nutrition per Serving

Note: Nutrition values may vary based on specific ingredients and optional toppings used.

• Calories: 80 calories per serving
• Protein: 2 grams per serving
• Carbohydrates: 15 grams per serving
• Dietary Fiber: 2 grams per serving
• Sugars: 8 grams per serving
• Fat: 2 grams per serving
• Saturated Fat: 0 grams per serving
• Cholesterol: 0 milligrams per serving
• Sodium: 5 milligrams per serving

Please keep in mind that these nutrition values are estimates and can vary depending on the specific brands and quantities of ingredients used. If you have specific dietary concerns or requirements, it’s advisable to calculate the exact nutritional information based on your ingredients and serving sizes. Enjoy your Sleepy Time Baby Banana Pops!

I’d love to tell you that the whole “pancake muffin” concept behind this recipe was intentional, but sadly… no. You see, I bought these square muffin liners, thinking they were the kinds that can stand on their own without the support of a muffin tin. As soon as I scooped the muffin batter into the cups, though, I realized I was sorely mistaken. As the muffins baked, the batter spread, and the muffins took on a pancake appearance.

Buuuuut, these muffins’ appearance is not the only trait that resembles pancakes. The buttermilk & maple syrup in the batter lends a flavor reminiscent of the classic breakfast food as well.

Think of ‘em as pancakes you can eat one-handed on the way to work or school.

Soft, moist, chewy, and dotted with decadent dark chocolate chips, these pancake muffins might have an identity crisis when it comes to exactly which breakfast food they actually are, but don’t let that stop you from making them!

Chocolate Chip Buttermilk Pancake Muffins

Ingredients (12 pancake muffins)

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup old-fashioned rolled oats
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup low fat buttermilk, well shaken
• 1/3 cup pure maple syrup, preferably Grade B
• 1 large egg, preferably organic
• 2 Tbsp vegetable oil
• 1 tsp pure maple extract
• 1 tsp pure vanilla extract
• 1 cup dark chocolate cups

Instructions

Preheat oven to 375°F. Place 12 muffins liners on a baking sheet.

In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, and salt.

In a medium bowl, whisk together the buttermilk, maple syrup, egg, oil, and both extracts.

Toss the chocolate chips with the flour mixture. Add the wet ingredients into the dry and stir just until incorporated.

Divide the batter evenly amongst the muffin cups.

Bake until a toothpick inserted into the center of a muffin comes out clean about 15 minutes.

Serve warm or at room temperature.

Estimated Nutrition Per Serving

• Calories: 190 kcal
• Total Fat: 7g
  • Saturated Fat: 4g
  • Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 200mg
• Total Carbohydrates: 28g
  • Dietary Fiber: 1g
  • Sugars: 8g
• Protein: 3g

Please note that the nutrition information provided here is an estimate and may vary depending on specific ingredients and brands used in the recipe. It’s always a good idea to calculate precise nutrition information if you have dietary restrictions or specific health concerns.