Ingredients
-
8
-
1
-
2 1/4
-
1
-
1
-
1 1/2
-
1 1/4
-
1/2
-
1
-
3/4
-
-
-
-
-
Directions
Pumpkin Bread Pudding (Low Fat),A delicious autumn dessert. Serve this either warm or cold with Yogurt Dessert Sauce. This recipe comes from The New American Diet cookbook.,We love bread pudding at our house and I wanted to do something to celebrate the fall, so I thought I’d try this recipe. used an entire loaf of Pepperidge Farm Pumpkin Swirl bread and just doubled the rest of the ingredients. I also used Splenda to save on some extra calories. I omitted the raisins just due to personal preference. Served with a dollop of Cool Whip, this was a tasty treat! Thanks for posting.,Just made this today. I doubled the recipe because I bought raisin Challah (SP??) bread and cubed it up about 1″ cubes and there was ALOT! 🙂 (Darn!) 🙂 but used 1 cup egg whites, 2 eggs and 2 flaxseed egg replacements. used 4 cups skim milk and 1/2 cup fat free greek yogurt, added 1/4 tsp salt, extra cinnamon but other than that I followed the recipe. (I guess that is quite a few changes, huh?? It’s what I had on hand though) It has WONDERFUL flavor and my bread pudding hating husband even liked it. I think this might be Christmas morning breakfast this year. Thanks for a quick and easy AND YUMMY recipe!!
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Lightly Oil a 2-Quart Casserole Dish and Set Aside. |
|
3
Done
|
Crumble the Bread by Hand or Food Processor to Make Bread Crumbs. |
|
4
Done
|
Combine the Egg Substitute, Milk, Pumpkin, Brown Sugar, Cinnamon, Spices and Vanilla. |
|
5
Done
|
Fold in Raisins and Bread Crumbs. |
|
6
Done
|
Pour Mixture Into Prepared Casserole and Set Dish in Larger Baking Dish Which Has Been Partially Filled With Hot Water. |
|
7
Done
|
Bake 1 Hours or Until Knife Inserted in Center Comes Out Clean. |
