Pumpkin Bread Pudding
Bread pudding made with cinnamon raisin bread and pumpkin
- PAM® Original No-Stick Cooking Spray
- 1 can (15 oz each) solid-pack pumpkin
- 1 cup packed brown sugar
- 3 cups fat free milk
- 3/4 cup Egg Beaters® Original
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 12 slices cinnamon raisin bread, cut into 1-inch cubes (about 6 cups)
- Reddi-wip® Fat Free Dairy Whipped Topping
- Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Combine pumpkin, brown sugar, milk, Egg Beaters, cinnamon, nutmeg and vanilla in large bowl; mix well.
- Stir in bread cubes. Let stand 10 minutes. Spoon mixture into baking dish.
- Bake 55 to 65 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Serve warm with Reddi-wip.
|Amount per Serving|
|% Daily Value*|
|Total fat||2 g||3%|
|Saturated fat||0 g||1%|
|Dietary fiber||2 g||9%|
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