Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy
photo by PaulaG
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
9
ingredients
- nonstick cooking spray
- 4 slice whole wheat bread, cut into 1/2-inch cubes (about 3 cups)
- 78.78 ml snipped dried apricot
- 177.44 ml Egg Beaters egg substitute (or egg whites)
- 473.18 ml nonfat milk
- 236.59 ml canned pumpkin
- 29.58 ml Splenda sugar substitute
- 2.46 ml ground cinnamon or 2.46 ml pumpkin pie spice
- frozen fat-free whipped dessert topping, thawed (optional)
directions
- 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.
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Reviews
-
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]