HG's Perfect Pumpkin Bread Pudding

By sunitagt

Serving Size: 1/6th of recipe
Calories: 204
Fat: 4.5g
Sodium: 404mg
Carbs: 31.5g
Fiber: 7g
Sugars: 13g
Protein: 11.5g

PointsPlus® value 5*

Ingredients

• 12 slices light bread
• 1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
• 1 cup canned pure pumpkin
• 1 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 3/4 cup light vanilla soymilk
• 1/4 cup plus 2 tbsp. brown sugar (not packed)
• 1 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1/8 tsp. salt
• Optional topping: Fat-Free Reddi-wip

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

Lightly toast bread, and cut into bite-sized pieces.

In a large microwave-safe bowl, microwave butter for 30 seconds, or until melted.

Add bread pieces to the bowl, and toss to coat.

In another large bowl, combine remaining ingredients except 2 tbsp. brown sugar, and whisk until uniform. Add mixture to the bowl of buttered bread, and stir to coat.

Transfer mixture to the baking pan. Evenly top with remaining 2 tbsp. brown sugar.

Bake until firm and set, 40 - 45 minutes.

Let cool slightly, about 10 minutes.