Pumpkin bread or bread pudding? You don’t need to choose with this deliciously low-fat recipe!
Pumpkin Bread Pudding (lighter recipe)
- Prep Time 20 min
- Total 1 hr 40 min
- Servings 8
- Ingredients 11
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
Instructions
-
Step1Heat oven to 350°F. Grease bottom and side of springform pan, 10x3 inches.
-
Step2Mix 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.
-
Step3Bake 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.
Nutrition
310
Calories
6 g
Total Fat
9 g
Protein
58 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 55
- 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:
Tips from the Betty Crocker Kitchens
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