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Pumpkin Bread Pudding

Prep time 14 mins
Cook time 35 mins
Other time 30 mins
Yield 12 servings (serving size: 1/2 cup bread pudding and 1/4 cup vanilla ice cream)

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

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

Oxmoor House Healthy Eating Collection