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Pumpkin Bread Pudding (lighter recipe)

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Betty Crocker Kitchens
Updated Jul 14, 2014
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Pumpkin bread or bread pudding? You don’t need to choose with this deliciously low-fat recipe!

Pumpkin Bread Pudding (lighter recipe)

  • Prep Time 20 min
  • Total 1 hr 40 min
  • Servings 8
  • Ingredients 11
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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

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom and side of springform pan, 10x3 inches.
  • Step 
    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.
  • Step 
    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.

Nutrition

310 Calories
6 g Total Fat
9 g Protein
58 g Total Carbohydrate

Nutrition Facts

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

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