Pumpkin Bread Pudding (Low Fat)

From: Callu

On Feb 23, 2008

This was EXCELLENT! I love pumpkin and it is like a moist custardy cheater pumpkin pie! I did use regular milk and eggs. And I threw a handful of chocolate chips on top after it came out of the oven. I let them melt and then spread them like a frosting. It added a nice kick of different to it. Thank you! Thank you!

From: Chef #125458

On Jan 29, 2008

This was a disappointment for us. It could have used more sugar, and the texture just didn't do it for us. It was a soggy and I think I would have preferred the bread torn into chunks rather than crumbed entirely. I am sure this is all a good compromise considering it's fatfree, but it just didn't do anything for us.

From: mandabears

On Nov 14, 2004

there are no words or stars to describe DH reaction to this bread pudding. he went nuts, could not believe it was low fat or that it was healthy. he loved it, i loved it, it is a wondeful, rich, delicious pumpkin bread pudding, healthy or not!!! the best!!!

From: ladypit

On Jan 17, 2005

This was a really excellent bread pudding recipe. I used egg whites instead of egg sub., and whole wheat raisin bread (omitting the raisins). I also used 3/4 brown sugar (demarara) and 1/4 splenda. This was not super sweet but instead custardy and spicy and we loved it. My only issue with the recipe, and the reason that it is only getting 4 stars, is the cook time. With 25 minutes still on the timer I happened to walk by the oven and check. Mine was completely done. Had I left it to cook 25 more minutes I don't think I would have had something nearly so good! But another winner, Paula. Thanks so much!