1/2 Photos of Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy
1 hr 15 mins
Also try this bread pudding with raisins or dried cherries in place of the snipped dried apricots.
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- nonstick cooking spray
- 4 slices whole wheat bread, cut into 1/2-inch cubes (about 3 cups)
- 1/3 cup snipped dried apricot
- 3/4 cup Egg Beaters egg substitute (or egg whites)
- 2 cups nonfat milk
- 1 cup canned pumpkin
- 2 tablespoons Splenda sugar substitute
- 1/2 teaspoon ground cinnamon or 1/2 teaspoon pumpkin pie spice
- frozen fat-free whipped dessert topping, thawed (optional)
- 1Preheat oven to 350 degree F.
- 2Coat a 2-quart square baking dish with nonstick cooking spray.
- 3In the prepared baking dish, combine bread cubes and dried apricots; set aside.
- 4In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
- 5Slowly pour pumpkin mixture over bread mixture in baking dish.
- 6Gently press bread mixture down into liquid to moisten.
- 7Let stand for 15 minutes.
- 8Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean.
- 9Cool slightly; serve warm.
- 10If desired, serve with dessert topping. Makes 9 servings.
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Nutritional Facts for Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy
Serving Size: 1 (99 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 70.8
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.2 g
- Cholesterol 1.0 mg
- Sodium 160.0 mg
- Total Carbohydrate 13.6 g
- Dietary Fiber 2.0 g
- Sugars 6.9 g
- Protein 3.5 g
The following items or measurements are not included:
Egg Beaters egg substitute