Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Also try this bread pudding with raisins or dried cherries in place of the snipped dried apricots.

Ingredients Nutrition


  1. Preheat oven to 350 degree F.
  2. Coat a 2-quart square baking dish with nonstick cooking spray.
  3. In the prepared baking dish, combine bread cubes and dried apricots; set aside.
  4. In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
  5. Slowly pour pumpkin mixture over bread mixture in baking dish.
  6. Gently press bread mixture down into liquid to moisten.
  7. Let stand for 15 minutes.
  8. Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean.
  9. Cool slightly; serve warm.
  10. If desired, serve with dessert topping. Makes 9 servings.


Most Helpful

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]

Sydney Mike May 19, 2008

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.

PaulaG January 27, 2008

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