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.
Provided by PaulaG
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 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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Adam Kombel
[email protected]This was a delicious and easy-to-make dessert. I loved the combination of pumpkin and spices. I will definitely be making this again!
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[email protected]This pumpkin bread pudding is a delightful fall treat! The flavors of pumpkin and spice are perfectly balanced, and the texture is moist and fluffy. I served it with a dollop of whipped cream, and it was the perfect ending to a fall meal.
Noorah
[email protected]I'm not usually a fan of bread pudding, but this recipe changed my mind. The pumpkin flavor was subtle but present, and the bread was perfectly moist. I loved the addition of the raisins and walnuts, which added a nice texture and flavor contrast.
Md Mdas
[email protected]This was a great recipe to use up leftover pumpkin puree. I made a few substitutions based on what I had on hand, and it turned out great. I used whole wheat bread instead of white bread, and I added a bit of maple syrup to the custard. It was a deli
kenney167
[email protected]I made this recipe for a potluck, and it was a huge hit! Everyone loved the unique flavor and texture. I will definitely be making it again.
shehab ayman
[email protected]This recipe is a keeper! The pumpkin bread pudding was moist and flavorful, and the spices were perfectly balanced. I served it with a scoop of vanilla ice cream, and it was the perfect ending to a fall meal.
Uche Okpor
[email protected]This was a delicious and easy-to-make dessert. I loved the combination of pumpkin and spices. I will definitely be making this again!
Mohd Salim
[email protected]I've made this recipe several times now, and it's always a hit. It's a great way to use up leftover pumpkin puree, and it's a delicious and comforting fall dessert.
Beatrice Asiedu
[email protected]This recipe was easy to follow, and the results were impressive. The pumpkin bread pudding was a moist and flavorful dessert that was perfect for a fall gathering.
scott osterhoudt
[email protected]I made this for a potluck, and it was a huge hit! Everyone loved the unique flavor and texture. I will definitely be making it again.
Peggy Schiller
[email protected]This was a great recipe to use up leftover pumpkin puree. I made a few substitutions based on what I had on hand, and it turned out great. I used whole wheat bread instead of white bread, and I added a bit of maple syrup to the custard. It was a deli
Kamdyn Johnson
[email protected]I'm not usually a fan of bread pudding, but this recipe changed my mind. The pumpkin flavor was subtle but present, and the bread was perfectly moist. I loved the addition of the raisins and walnuts, which added a nice texture and flavor contrast.
Chelsey Hanson
[email protected]This pumpkin bread pudding was a delightful treat! The flavors of pumpkin and spice were perfectly balanced, and the texture was moist and fluffy. I served it with a dollop of whipped cream, and it was the perfect ending to a fall meal.