Bread Pudding
2 cups half and half
1 15-oz. can pure pumpkin
1 cup (packed) plus 2 Tbls. dark brown sugar
2 large eggs
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. ground cinnamon
1 1/2 tsp. vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-oz)
1/2 cup golden raisins

Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar

Preheat oven to 350°. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11 x 7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

For caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce. Makes 6 servings.

Pork Tenderloin
with Balsamic-Cranberry Sauce
In a hurry? This recipe makes a lovely presentation and is easy to make...
serve with a roasted vegetable and warm bread from the bakery to keep it simple and quick.

1 1/2 Tbls. butter
1 (8-to 10-oz.) pork tenderloin
1/2 cup chopped onion
1 Tbls. chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 Tbls. balsamic vinegar

Preheat oven to 450°. Melt 1/2 tablespoon butter in heavy large oven proof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; saut? until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce. Makes 2 servings; can be doubled.

1/2 cup unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/8 tsp. salt
1/4 cup chilled butter, cut into small pieces
1/2 cup coarsely broken peanut brittle (about 2 oz.)
7 cups peeled sliced cooking apple (about 2 lb.)
3 Tbls. orange marmalade
2 cups low-fat vanilla frozen yogurt or ice cream

Preheat oven to 375°. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, sugars and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add peanut brittle, stirring to combine.

Arrange apple in an 8-inch square baking dish; spoon marmalade over apple. Sprinkle flour mixture over marmalade. Bake at 375° for 40 minutes. Serve warm. Top with yogurt. Makes 8 servings. One serving (1/3 cup crisp and 1/4 cup yogurt) equals 281 calories and 7.8 grams of fat.