Ingredients for Pumpkin Bread Pudding Low Fat
- 4 cups stale whole wheat bread, cubed
- ½ cup egg substitute
- 2 cups skim milk
- 1 (15-ounce) can pumpkin puree
- ¾ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- Pumpkin Pie Spice
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ cup raisins
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 4 large egg whites
- Cooking spray
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How to Make Pumpkin Bread Pudding Low Fat
- Preheat oven to 375°F (190°C).
- Lightly grease a 2-quart casserole dish with cooking spray and set aside.
- Cube 4 cups stale bread into 1-inch pieces. You can use a food processor for faster results.
- In a large bowl, whisk together 4 large egg whites, 2 cups skim milk, 1 (15-ounce) can pumpkin puree, ¾ cup packed light brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and 1 teaspoon vanilla extract.
- Gently fold in ½ cup raisins and the cubed bread, ensuring the bread is evenly coated.
- Pour the mixture into the prepared casserole dish. Place the casserole dish in a larger baking dish and pour enough hot water into the larger dish to come halfway up the sides of the casserole dish (this creates a water bath for even baking).
- Bake for 60-75 minutes, or until a knife inserted into the center comes out clean. Let cool slightly before serving.
- Serve warm or cold with your favorite low-fat yogurt sauce (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
100g
Fat
1g
Carbs
12g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Cuisine Preparation Occasion North American Healthy Jewish Sephardi Desserts Asian Canadian Middle Eastern Scandinavian European Diabetic Heirloom Historical Holiday Event Low Fat Puddings And Mousses Dietary Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something 4 Hours Or Less
