Pumpkin Bread Pudding (Low Fat) Recipe

Name: Pumpkin Bread Pudding (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices whole wheat bread; 1 cup egg substitute; 2 1/4 cups skim milk; 1 (16 ounce) can pumpkin; 1 cup brown sugar; 1 1/2 teaspoons cinnamon; 1 1/4 teaspoons pumpkin pie spice; 1/2 teaspoon nutmeg; 1 teaspoon vanilla; 3/4 cup raisins

Servings: persons

8 slices whole wheat bread
1 cup egg substitute
2 1/4 cups skim milk
1 (16 ounce) can pumpkin
1 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon vanilla
3/4 cup raisins

1
Preheat oven to 375 degrees.
2
Lightly oil a 2-quart casserole dish and set aside.
3
Crumble the bread by hand or food processor to make bread crumbs.
4
Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
5
Fold in raisins and bread crumbs.
6
Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
7
Bake 1 hours or until knife inserted in center comes out clean.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 slices whole wheat bread, 1 cup egg substitute, 2 1/4 cups skim milk, 1 (16 ounce) can pumpkin, and more.

Yes, Pumpkin Bread Pudding (Low Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread Pudding (Low Fat)

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