Pumpkin Pie Bread Pudding
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 210.3
- Total Fat: 9.0 g
- Cholesterol: 25.0 mg
- Sodium: 19.4 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 2.7 g
- Protein: 3.0 g
View full nutritional breakdown of Pumpkin Pie Bread Pudding calories by ingredient
Introduction
My grandmother used to add coconut to her pumpkin pie. This is a modification of several recipes that used regular pumpkin and added sugar. This just uses canned pumpkin pie so you don't have to fuss with spices and sugar. My grandmother used to add coconut to her pumpkin pie. This is a modification of several recipes that used regular pumpkin and added sugar. This just uses canned pumpkin pie so you don't have to fuss with spices and sugar.Number of Servings: 9
Ingredients
-
7 slices of day old bread (I used rice bread to make it Gluten Free)
1 can of pumpkin pie mix
1 whole egg
2 egg whites
1 cup of milk 1%
1/4 cup of shredded coconut
1/2 cup of pecans
Directions
in a mixing bowl, whip pumpkin and eggs together. Add milk and coconut and blend well.
In a 9 x 9 baking dish cut up bread into cubes. Pour pumpkin mixture over it and stir if necessary to get all cubes covered with mix. Sprinkle pecans on top. Bake at 350 degrees for 30 minutes or until knife comes clean when inserted. Cut into 9 pieces and server warm.
Number of Servings: 9
Recipe submitted by SparkPeople user SLUMBERMICHELLE.
In a 9 x 9 baking dish cut up bread into cubes. Pour pumpkin mixture over it and stir if necessary to get all cubes covered with mix. Sprinkle pecans on top. Bake at 350 degrees for 30 minutes or until knife comes clean when inserted. Cut into 9 pieces and server warm.
Number of Servings: 9
Recipe submitted by SparkPeople user SLUMBERMICHELLE.