Prep 30 mins
Cook 45 mins
Also try this bread pudding with raisins or dried cherries in place of the snipped dried apricots.
- 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)
- Preheat oven to 350 degree F.
- Coat a 2-quart square baking dish with nonstick cooking spray.
- In the prepared baking dish, combine bread cubes and dried apricots; set aside.
- In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
- Slowly pour pumpkin mixture over bread mixture in baking dish.
- Gently press bread mixture down into liquid to moisten.
- Let stand for 15 minutes.
- Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean.
- Cool slightly; serve warm.
- If desired, serve with dessert topping. Makes 9 servings.
Made this for some diabetic friends of mine & since they love pumpkin & apricots, I stuck to the recipe & its ingredient list! Then, in turn, shared it with friends of theirs along with a copy of the recipe! This was a really big hit, &, of course, the taste I got was wonderful, too! Definitely want to make this again just for myself! Thanks for sharing the recipe! [Tagged, made & reviewed in Healthy Choices ABC cooking game]
Hard to believe this is so low in fat, sugar and calories. I reduced the recipe in half and used Splenda Brown Sugar blend This was served with lite whipped topping. I am looking forward to trying this with dried cherries or even cranberries. This will be a repeat for sure.