Light Pumpkin Bread Pudding

2.8 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Light Pumpkin Bread Pudding calories by ingredient
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A pumpkin version of this classic all-time favorite dessert. A pumpkin version of this classic all-time favorite dessert.
Number of Servings: 8


    16 slices light 7 grain or whole wheat bread
    1-1/2 cup (1 can) pumpkin puree
    2 cup skim milk
    3/4 cup egg substitute
    1 whole egg
    2 tsp pumpkin pie spice
    1 tsp cinnamon
    1 tsp vanilla extract
    1/4 cup chopped pecans
    Low 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.

TAGS:  Desserts |

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Member Ratings For This Recipe

  • O.K.
    needs sugar - 10/20/08

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  • Bad
    0 of 1 people found this review helpful
    This was just not for my palate. Too dry. Splenda might have helped. I'm sorry, but I really did not like it and while my name is Vicky, I'm definitely not picky or I wouldn't have this much fat. Yeech! - 6/21/08

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  • Incredible!
    Made for Thanksgiving and none was left plus everyone wanted receipe - 11/27/07

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  • Good
    I thought it was a little dry so I added a drizzle of sugar free syrup. Then it didn't need the whipped topping. - 10/12/07

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