Pumpkin Bread Pudding (lighter recipe)

Pumpkin Bread Pudding (<I>lighter recipe</I>)

Pumpkin bread or bread pudding? You don’t need to choose with this deliciously low-fat recipe!

Prep Time

20

Minutes

Total Time

1:40

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage tip
Store leftover currants in a tightly sealed plastic bag. When a recipe calls for chopped raisins, use currants instead. Currants are small enough that no chopping is needed!
Substitution
Would you rather use fresh? One 16-ounce can of pumpkin contains 1 3/4 cups pureed cooked pumpkin.

Nutrition Information:

1 Serving (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*:
    *Percent Daily Values are based on a 2,000 calorie diet.