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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 0.4g	2%
	Monounsaturated Fat 0.5g
	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%
detailed view... how is this calculated?

Pumpkin Bread Pudding (Low Fat)

Recipe #103838 | 1¼ hours | 15 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: MDinNYC

On Nov 13, 2009

WOW! This was great! I halved the recipe, used light whole wheat bread (45cal/slice), and did 1/4 cup of Splenda granulated and 1/4 cup of brown sugar. It was tad bit sweet, so I might reduce the total sugar to 1/3 cup (for the 1/2 recipe) for my next preparation. Mine took 40 minutes in the oven.

1 person found this review helpful

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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.

1 person found this review helpful

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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!

7 people found this review helpful

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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!!!

7 people found this review helpful

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