Pumpkin Bread Pudding (lighter recipe)

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Prep Time: 20 min
Total Time: 1 hour 40 min
Makes: 8 servings

Nutrition Information:
1 Serving: Calories 310 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 230 mg; Total Carbohydrate 58 g (Dietary Fiber 4 g); Protein 9 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 2 %; Calcium 20 %; Iron 16 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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  • 8

Ingredients

  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 cups fat-free (skim) milk
  • 1 1/2 teaspoons vanilla
  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 3/4 cup fat-free cholesterol-free egg product
  • 6 cups bread cubes
  • 1/2 cup currants
  • 1/2 cup chopped pecans
  • Cream or ice cream, if desired

Preparation

Step 1

1. Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.
2. Mix all ingredients except bread, currants and pecans in large bowl until well blended. Stir in bread, currants and pecans. Let mixture stand 10 minutes; spoon into springform pan.
3. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.

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