Light Pumpkin Bread Pudding
- Number of Servings: 8
Ingredients
16 slices light 7 grain or whole wheat bread1-1/2 cup (1 can) pumpkin puree2 cup skim milk3/4 cup egg substitute1 whole egg2 tsp pumpkin pie spice1 tsp cinnamon1 tsp vanilla extract1/4 cup chopped pecansLow fat whipped dessert topping (optional)
Let bread set out in open air for a few hours (or use day-old bread), then cut or tear into bite-sized pieces.
Mix all other ingredients in a large mixing bowl.
Add bread and mix well so that all bread pieces are wet.
Spray an 8x11 baking dish with non-stick spray and spread bread pudding mix over entire length of dish.
Sprinkle chopped pecans over top of pudding.
Bake at 350 degrees for 30 minutes or until a knife inserted into middle comes out clean.
Top with whipped dessert topping if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user THECLOWN.
Mix all other ingredients in a large mixing bowl.
Add bread and mix well so that all bread pieces are wet.
Spray an 8x11 baking dish with non-stick spray and spread bread pudding mix over entire length of dish.
Sprinkle chopped pecans over top of pudding.
Bake at 350 degrees for 30 minutes or until a knife inserted into middle comes out clean.
Top with whipped dessert topping if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user THECLOWN.
Nutritional Info Amount Per Serving
- Calories: 192.0
- Total Fat: 5.3 g
- Cholesterol: 29.1 mg
- Sodium: 317.8 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 7.4 g
- Protein: 10.7 g
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