Pumpkin Bread Pudding (Low Fat)
Bread pudding is believed to have originated in 11th-century England as a way to use up stale bread.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Pumpkin Bread Pudding (Low Fat)
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together the pumpkin puree, low-fat milk, eggs, brown sugar, vanilla extract, cinnamon, and nutmeg.
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Cut the bread into cubes and add them to the pumpkin mixture. Let it sit for 10 minutes, allowing the bread to soak up the liquid.
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Gently fold in the raisins and pecans.
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Transfer the mixture to a greased baking dish and bake for 45 minutes, or until set and golden brown.
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Remove from the oven and let it rest for 10 minutes.
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Serve warm with a dollop of whipped cream, if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 40g14%
- Sugars 18g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
