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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 12 servings |
||
| Calories 191 | ||
| Calories from Fat 15 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.7g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 171mg | 7% | |
| Potassium 463mg | 13% | |
| Total Carbohydrate 39.2g | 13% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 24.8g | ||
| Protein 6.8g | 13% | |
Pumpkin Bread Pudding (Low Fat)
By: PaulaG
Nov 11, 2004
A delicious autumn dessert. Serve this either warm or cold with Yogurt Dessert Sauce. This recipe comes from The New American Diet cookbook.
SERVES 12
Ingredients
- 8 slices whole wheat bread
- 1 cup egg substitute
- 2 1/4 cups skim milk
- 1 (16 ounce) can pumpkin
- 1 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
- 3/4 cup raisins
Directions
1
Preheat oven to 375 degrees.2
Lightly oil a 2-quart casserole dish and set aside.3
Crumble the bread by hand or food processor to make bread crumbs.4
Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.5
Fold in raisins and bread crumbs.6
Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.7
Bake 1 hours or until knife inserted in center comes out clean.
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- Preparation > Time to Make > < 4 hours
- Occasion > Holiday/Event > Historical/Traditional
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Featured Reviews for This Recipe
From: I Can't Believe It's Healthy
On Jun 23, 2009
This was delicious! i halved the recipe and made it in an 8x8 pan so the cook time was a bit less, and this was just wonderful. tasted like pumpkin pie! I topped it with maple syrup.
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!
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