Pumpkin Bread Pudding (lighter recipe)

  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 8
Pumpkin Bread Pudding (lighter recipe)

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
55
% Daily Value
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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