Pumpkin Bread Pudding (Low Fat)

"A delicious autumn dessert. Serve this either warm or cold with Yogurt Dessert Sauce. This recipe comes from The New American Diet cookbook."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by mikey  ev photo by mikey  ev
photo by Michelle Berteig photo by Michelle Berteig
Ready In:
1hr 15mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Lightly oil a 2-quart casserole dish and set aside.
  • Crumble the bread by hand or food processor to make bread crumbs.
  • Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
  • Fold in raisins and bread crumbs.
  • Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
  • Bake 1 hours or until knife inserted in center comes out clean.

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Reviews

  1. Amazing bread pudding! I served it with a dollop of fresh whipped cream. It was so good!
     
  2. What a great dessert. Enjoyed by the whole clan!
     
  3. We love bread pudding at our house and I wanted to do something to celebrate the fall, so I thought I'd try this recipe. I used an entire loaf of Pepperidge Farm Pumpkin Swirl bread and just doubled the rest of the ingredients. I also used Splenda to save on some extra calories. I omitted the raisins just due to personal preference. Served with a dollop of Cool Whip, this was a tasty treat! Thanks for posting.
     
  4. Just made this today. I doubled the recipe because I bought raisin Challah (SP??) bread and cubed it up about 1" cubes and there was ALOT! :-) (Darn!) :-) but I used 1 cup egg whites, 2 eggs and 2 flaxseed egg replacements. I used 4 cups skim milk and 1/2 cup fat free greek yogurt, added 1/4 tsp salt, extra cinnamon but other than that I followed the recipe. (I guess that is quite a few changes, huh?? It's what I had on hand though) It has WONDERFUL flavor and my bread pudding hating husband even liked it. I think this might be Christmas morning breakfast this year. Thanks for a quick and easy AND YUMMY recipe!!
     
  5. I loved this with whipped cream on top! It tastes like pumpkin pie. I even featured it with some minor changes on my food blog at http://damegoodeats.blogspot.com/2010/10/pumpkin-bread-pudding.html
     
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Tweaks

  1. I loved it! I used this as my pumpkin pie substitute for dessert this year (on my own, far from family this year, and unable/unwilling to bake a whole pie from scratch and eat it myself). I halved the recipe (it still filled a 1.5 qt dish) and used dry cranberries instead of raisins for a Thanksgiving-ish flavor. They plumped up nicely. I also used only 3/8 cup sugar and it was plenty sweet for me. As one of the other raters suggested, I added 1/8 cup amaretto; next time I might add more! I'll be having the leftovers for breakfast tomorrow before my long run. Thanks for the recipe!!
     
  2. I may never make pumpkin pie again! This is great. I used 1/4 cup brown sugar and 3/4 cup Splenda. I used Craisins instead of raisins. I served it with an eggnog custard sauce. This was the finish to our Christmas dinner! Thanks for posting!
     
  3. This recipe is delicious....my husband ate it until he was stuffed. The only changes I made were omitting the raisins and nutmeg, substituting 4 eggs for the egg substitute, and adding cardamon (we love it in everything). It took longer for mine to cook but it was worth the wait! I topped it with Vanilla Sauce and had it for breakfast this morning.....yum!
     
  4. This was a really excellent bread pudding recipe. I used egg whites instead of egg sub., and whole wheat raisin bread (omitting the raisins). I also used 3/4 brown sugar (demarara) and 1/4 splenda. This was not super sweet but instead custardy and spicy and we loved it. My only issue with the recipe, and the reason that it is only getting 4 stars, is the cook time. With 25 minutes still on the timer I happened to walk by the oven and check. Mine was completely done. Had I left it to cook 25 more minutes I don't think I would have had something nearly so good! But another winner, Paula. Thanks so much!
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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