Pumpkin Bread Pudding

recipe

Yield:

12 servings (serving size: 1/2 cup bread pudding and 1/4 cup vanilla ice cream)

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 35 Minutes
Other: 30 Minutes

Nutritional Information

Calories 209
Fat 2.3 g
Satfat 0.7 g
Protein 7.4 g
Carbohydrate 40.7 g
Cholesterol 55 mg
Iron 1.7 mg
Sodium 221 mg
Caloriesfromfat 10 %
Fiber 1.8 g
Calcium 146 mg

Ingredients

8 1/2 cups (1-inch cubed) French bread (about 10 ounces)
1 cup 1% low-fat milk
1/2 cup granulated sugar
1/2 cup evaporated fat-free milk
1/2 cup packed light brown sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 (15-ounce) can unsweetened pumpkin
3 large eggs, lightly beaten
Cooking spray
3 cups vanilla fat-free, no sugar added ice cream

Preparation

Preheat oven to 350°.

Place bread cubes in a large bowl. Combine milk and next 7 ingredients in a large bowl, stirring well with a whisk. Pour pumpkin mixture over bread cubes, folding mixture gently to coat bread cubes; let stand 15 minutes.

Spoon bread cube mixture into a 13 x 9-inch baking dish coated with cooking spray.

Bake at 350° for 35 minutes or until pudding is set. Remove from oven; let let stand 15 minutes. Serve warm with ice cream.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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