Pumpkin Bread Pudding (Low Fat)

PaulaG's Note:

A delicious autumn dessert. Serve this either warm or cold with Yogurt Dessert Sauce. This recipe comes from The New American Diet cookbook.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 8 slices whole wheat bread
• 1 cup egg substitute
• 2 ¼ cups skim milk
• 1 (16 ounce) can pumpkin
• 1 cup brown sugar
• 1 ½ teaspoons cinnamon
• 1 ¼ teaspoons pumpkin pie spice
• ½ teaspoon nutmeg
• 1 teaspoon vanilla
• ¾ cup raisins

Directions:

1. Preheat oven to 375 degrees.
2. Lightly oil a 2-quart casserole dish and set aside.
3. Crumble the bread by hand or food processor to make bread crumbs.
4. Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
5. Fold in raisins and bread crumbs.
6. Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
7. Bake 1 hours or until knife inserted in center comes out clean.

Reviews

[Diabeticdelimma1]

What a great dessert. Enjoyed by the whole clan!

[misscuppycake]

I loved this with whipped cream on top! It tastes like pumpkin pie. I even featured it with some minor changes on my food blog at http://damegoodeats.blogspot.com/2010/10/pumpkin-bread-pudding.html

[Cheffette Teresa]

With a generous dollop of whipped cream on the top it can't be beat! So delicious!