Pumpkin Bread Pudding


3.7 of 5 (25)
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 165.2
  • Total Fat: 0.5 g
  • Cholesterol: 1.5 mg
  • Sodium: 138.4 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Pumpkin Bread Pudding calories by ingredient
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Introduction

A wonderful ending to any meal--try this twist on the classic bread pudding recipe. A wonderful ending to any meal--try this twist on the classic bread pudding recipe.
Number of Servings: 15

Ingredients

    2 cups skim milk
    1 cup honey
    1 can (16 oz.)unsweetened pumpkin
    1/2 tsp ground ginger
    1-1/2 tsp cinnamon
    2 egg whites, slightly beaten
    2 tsp vanilla
    1/3 cup dates, soaked in water and coarsely chopped
    1 large carrot, grated
    1/2 loaf French bread, cubed
    2 tbsp per serving fat-free frozen yogurt thawed
    sliced fruit

Directions

Preheat oven to 350 degrees.
Mix together all ingredients ending with the carrot.
Place bread in a 9x13-inch pan sprayed with cooking spray. Pour mixture over bread.
Cover pan with foil and bake 35 minutes.
Remove foil and bake 10 more minutes or until browned on top.
Cut into 15 squares.
Serve with frozen yogurt & garnish with fruit.


Number of Servings: 15

Recipe submitted by SparkPeople user JEZEBEL47.

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Member Ratings For This Recipe


  • Very Good
    11 of 12 people found this review helpful
    Good if do indeed add splenda and use eggs instead of just whites (we need the protein!) And dried cranberries makes an interesting change from dates. Fat free whip cream or vanilla yogurt is alternative to frozen yogurt also. With changes, yum! - 5/21/09

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  • Good
    9 of 9 people found this review helpful
    It was good but I don't think it quite hit the mark. It kinda fell short on both the bread pudding and the pumpkin pie craving, I think it just wasn't sweet enough. Maybe it would be better if you added some splenda and an extra egg. I definatley wouldn't make this again without making some changes. - 6/24/07

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  • 5 of 8 people found this review helpful
    French bread comes in all shapes and sizes: what kind of loaf is called for in the recipe? - 5/21/09

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  • Good
    4 of 4 people found this review helpful
    It was good but I used splenda instead of honey - 5/30/09

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  • Good
    3 of 3 people found this review helpful
    Pretty good. But I did use the whole egg, and cut the honey in half and used splenda. And I don't like dates so I used raisins instead. - 5/26/09

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