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

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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

Minutes

Total Time

1:40

Hr:Mins

Makes

servings

cup packed brown sugar

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

cups fat-free (skim) milk

1 1/2

teaspoons vanilla

can (15 ounces) pumpkin (not pumpkin pie mix)

3/4

cup fat-free cholesterol-free egg product

cups bread cubes

1/2

cup currants

1/2

cup chopped pecans

Cream or ice cream, if desired

Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.
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.
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.

Pumpkin Bread Pudding (lighter recipe)

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens