Best 8 Apricot Pumpkin Bread Pudding Diabeticheart Healthy Recipes

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Indulge in a delightful culinary experience with our Apricot Pumpkin Bread Pudding, a perfect treat for those seeking a delectable dessert that caters to both diabetic and heart-healthy dietary needs. This wholesome bread pudding combines the natural sweetness of apricots and pumpkin with a medley of heart-friendly ingredients, resulting in a guilt-free indulgence. Additionally, discover a collection of equally enticing recipes, including a delectable Roasted Butternut Squash Soup, a refreshing Pomegranate Citrus Salad, and a satisfying Quinoa and Black Bean Salad. Embark on a culinary journey that nourishes your body and soul, one bite at a time.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT-PUMPKIN BREAD PUDDING, DIABETIC/HEART HEALTHY



Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy image

Make and share this Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 9

nonstick cooking spray
4 slices whole wheat bread, cut into 1/2-inch cubes (about 3 cups)
1/3 cup snipped dried apricot
3/4 cup Egg Beaters egg substitute (or egg whites)
2 cups nonfat milk
1 cup canned pumpkin
2 tablespoons Splenda sugar substitute
1/2 teaspoon ground cinnamon or 1/2 teaspoon pumpkin pie spice
frozen fat-free whipped dessert topping, thawed (optional)

Steps:

  • 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.

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

A new Thanksgiving favorite. Dust with powdered sugar or if desired top with whipped cream.

Provided by Vivi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h15m

Yield 8

Number Of Ingredients 10

6 cups cubed French bread
1 cup heavy cream
1 cup vanilla soy milk
3 eggs
1 (16 ounce) can pumpkin puree
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch salt
½ cup raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
  • Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
  • Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 57.3 g, Cholesterol 110.5 mg, Fat 14 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 367.4 mg, Sugar 36.5 g

APRICOT BREAD PUDDING



Apricot Bread Pudding image

Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes.

Provided by Martha Rose Shulman

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
1 cup low-fat milk (1 percent or 2 percent)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Softened butter for the baking dish
3 eggs, separated
1/2 cup almond flour
1/2 teaspoon cinnamon
2 tablespoons mild honey, like clover
1/4 cup sugar
1 pound apricots, pitted and halved if small, quartered if large
2 tablespoons sliced almonds, lightly toasted

Steps:

  • Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
  • Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
  • In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
  • Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
  • Bake 40 minutes, until puffed and golden brown. Serve warm.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 18 grams, TransFat 0 grams

APRICOT BREAD PUDDING



Apricot Bread Pudding image

Make and share this Apricot Bread Pudding recipe from Food.com.

Provided by Miss Annie

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 eggs
3 1/2 cups milk
1/2 cup sugar
1 1/2 teaspoons vanilla
5 cups torn dry bread, pieces (French Bread is best)
12 dried apricot halves, quartered
1/4 cup currants
2 tablespoons sugar
1/2 teaspoon ground cardamom
1 tablespoon butter or 1 tablespoon margarine, cut up
maple syrup, heated (optional)

Steps:

  • In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
  • In a large mixing bowl combine bread pieces, apricots, and currants.
  • Place in a greased 2 quart rectangular baking dish.
  • Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
  • In a small bowl, stir together 2 Tbsps.
  • sugar, and cardamom.
  • Sprinkle over top of pudding.
  • Dot with butter or margarine.
  • Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
  • Serve warm with maple syrup, if desired.

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. -Lois Fetting, Nelson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

4 cups cubed day-old whole wheat bread
1/2 cup chopped dates or raisins
1/3 cup plus 2-1/2 tablespoons chopped pecans, divided
2 cups whole milk
1 cup canned pumpkin
2 large eggs, separated
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Half-and-half cream or whipped cream, optional

Steps:

  • Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.

Nutrition Facts : Calories 261 calories, Fat 10g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 226mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.

APRICOT BREAD PUDDING



Apricot Bread Pudding image

Delicious French-style apricot bread pudding that will become a family favorite.

Provided by C.Sarah

Categories     World Cuisine Recipes     European     French

Time 1h5m

Yield 10

Number Of Ingredients 10

1 tablespoon ground cinnamon
1 tablespoon brown sugar
8 thick slices crusty French bread, quartered
⅓ cup unsalted butter, softened
1 (16 ounce) can apricot halves in light syrup, drained, with syrup reserved
2 cups milk
1 (8 ounce) container creme fraiche
½ cup white sugar
4 large eggs
1 lemon, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
  • Whisk cinnamon and brown sugar together in a small bowl; set aside.
  • Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
  • Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
  • Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 37.7 g, Cholesterol 126.6 mg, Fat 18.5 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 10.9 g, Sodium 241.4 mg, Sugar 20.1 g

APRICOT PUDDING



Apricot Pudding image

Provided by Meredith Etherington-Smith

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 tablespoon melted butter
1 teaspoon white vinegar
1 cup sugar
1 large egg
1 tablespoon apricot jam
1 cup sugar
1/2 cup heavy cream
1/2 cup milk
4 ounces butter

Steps:

  • Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
  • While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
  • When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.

Nutrition Facts : @context http, Calories 612, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 357 milligrams, Sugar 72 grams, TransFat 1 gram

EASY PUMPKIN BREAD PUDDING



Easy Pumpkin Bread Pudding image

Easy pumpkin bread pudding with wheat bread. Serve with whipped cream.

Provided by spyseoflife

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 11

cooking spray
6 cups cubed whole wheat bread
2 cups fat free half-and-half
1 (15 ounce) can pumpkin puree
1 ½ cups white sugar
3 eggs, lightly beaten
½ cup raisins
½ cup chopped pecans
3 tablespoons butter, melted
2 teaspoons pumpkin pie spice
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
  • Place bread cubes in the greased baking dish. Pour half-and-half on top.
  • Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
  • Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 71.7 g, Cholesterol 84.3 mg, Fat 13.9 g, Fiber 5.2 g, Protein 10.2 g, SaturatedFat 4.7 g, Sodium 443.2 mg, Sugar 50.9 g

Tips:

  • Choose Ripe Apricots: Use ripe, juicy apricots for a burst of natural sweetness and flavor in your bread pudding.
  • Pumpkin Puree: Opt for smooth, unsweetened pumpkin puree to ensure a creamy and flavorful base for your bread pudding.
  • Heart-Healthy Ingredients: Incorporate heart-healthy ingredients like whole wheat bread, flax seeds, and walnuts to enhance the nutritional value of the dish.
  • Sugar Substitutes: Use sugar substitutes like stevia or erythritol to reduce the sugar content while maintaining a sweet taste.
  • Portion Control: Enjoy bread pudding in moderation as part of a balanced diet. Consider serving it in individual ramekins to control portions.

Conclusion:

Apricot pumpkin bread pudding is a delightful and nutritious dessert that combines the flavors of apricot, pumpkin, and warm spices. It's a perfect treat for those with dietary restrictions, as it's made with heart-healthy ingredients and can be adjusted to suit diabetic and heart-healthy diets. By following these tips, you can easily prepare a delicious and guilt-free bread pudding that's both satisfying and beneficial for your health.

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