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    You are in: Home / Recipes / Pumpkin Bread Pudding (Low Fat) Recipe
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    Pumpkin Bread Pudding (Low Fat)

    Pumpkin Bread Pudding (Low Fat). Photo by mikey & ev

    1/7 Photos of Pumpkin Bread Pudding (Low Fat)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    PaulaG's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Lightly oil a 2-quart casserole dish and set aside.
    3. 3
      Crumble the bread by hand or food processor to make bread crumbs.
    4. 4
      Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
    5. 5
      Fold in raisins and bread crumbs.
    6. 6
      Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
    7. 7
      Bake 1 hours or until knife inserted in center comes out clean.

    Ratings & Reviews:

    • on March 05, 2011

      55

      What a great dessert. Enjoyed by the whole clan!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2012

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (37)

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    Nutritional Facts for Pumpkin Bread Pudding (Low Fat)

    Serving Size: 1 (151 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 184.1
     
    Calories from Fat 7
    30%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.9 mg
    0%
    Sodium 161.8 mg
    6%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 2.0 g
    8%
    Sugars 25.2 g
    100%
    Protein 6.9 g
    13%

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