Pumpkin Bread Pudding (lighter recipe)

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

  • Prep Time 20 min
  • Total Time 1 hr 40 min
  • Servings 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
  • 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.

Expert Tips

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!

Would you rather use fresh? One 16-ounce can of pumpkin contains 1 3/4 cups pureed cooked pumpkin.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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