29 Reviews of Pumpkin Bread Pudding (Low Fat)

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!

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: Daisysn2001

On Apr 11, 2006

To heck with autumn. It is nearly easter and as a woman who has 20 cups of pumpkin in the freezer was looking for something to do with it. The only thing I changed was to use 1/2 cup splenda and 1/2 cup brown sugar. I love it and it only comes to 2 weight watchers points per serving.

From: Bama Chef

On Oct 11, 2006

This was so good. I used homemade whole wheat potato bread ("Heavenly Whole Wheat Potato Bread (Bread Machine)"), 4 eggs, and I used walnuts in the place of the raisins. I served it warm with cool whip. Delish!

From: zoo66

On Dec 5, 2006

This was so yummy! I had a half a loaf of homemade raisin cinnamon bread in my freezer, so I used that rather than the whole wheat bread, and I also had a carton of egg whites rather than the egg substitute. I used half brown sugar and half Splenda granular as well. The result was a delicious tasting dessert that the whole family loved. Updating to say I made this a second time using 8 mini cinnamon raisin bagels that were getting stale and needed using. It was just as delicious as the first time.

From: Vanessa7

On Sep 29, 2008

Delicious!!! I made it tonight and my house smelled sooo good! It smelled like "harvest" ! Anyway, I did change it a bit. Here's what I did to it... 1. I used more bread (bc I had a loaf that was dated and I hate throwing food away) 2. I used the same amount of milk (maybe 2.5 cups to 3), but instead of the sugar, I added approx. 3/4 c.-1 c. of condensed milk (sweetened). 3. I used 1 can of "pumpkin pie mix" (the one that comes ready) 4. I also used a box of pumpkin spice jello pudding; on top of all of this, I added more cinnamon 5. Instead of "greasing" my pan--I made a caramel base coat (my mom taught me this...on a metal pan that is NOT nonstick...I put a bit of sugar and a tiny bit of water...I set it on the stove until it turns to caramel and then I just move the pan around until it is well-coated; great smell and flavor from this!). 6. I only had 3 eggs left so that's what I used and to be safe and avoid sogginess, I added 3 tbsp of flour to my mixture. 7. Same baking time and temperature as your recipe. It came out beautifully! I loved it! Tasty and perfect for fall! ^^! I’m so glad I encountered your recipe! I wanted to make something with pumpkin and with my bread that I had….so here it is!!! Thanks for the grand idea!

From: Feisty

On Sep 18, 2008

This was a huge hit with my family. It tasted like a cross between pumpkin pie and bread pudding, both favorites of ours. I didn't use bread crumbs, but instead tore the bread into rustic chunks, and since I didn't have egg substitute I used real, organic eggs. The only other thing I did differently, based on other bread pudding recipes I have made, was after I combined the mixture in the baking dish, I let it sit in the refrigerator overnight to give the bread a chance to completely absorb the mixture. I think this results in a more uniform consistency in your custard, and not doing this could be why the chef below ended up with a somewhat soggy end result. The overall flavor was excellent, and this will be on our regular rotation. Thanks for giving me a way to get nutritious pumpkin into my teenagers!

From: Jessica K

On Sep 23, 2005

Yummy!! this would be a great alternative at Thanksgiving to the usual pumpkin pie! I used some stale french bread and topped it off with a rum-butter sauce. Just lovely!

From: Country Cookin' Mama

On Oct 7, 2005

Yummy! I had some wheat bread that I needed to use up so I decided to make this. What a wonderfully tasty treat! I love pumpkin and this is so good. I did use regular eggs(4), so mine does have more fat, but its really good. I also didn't have any pumpkin pie spice, so I put 2 tsp. cinnamon and 1 tsp. nutmeg. Thank you for the recipe!

From: mikekey

On Dec 25, 2006

I may never make pumpkin pie again! This is great. I used 1/4 cup brown sugar and 3/4 cup Splenda. I used Craisins instead of raisins. I served it with an eggnog custard sauce. This was the finish to our Christmas dinner! Thanks for posting!