Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding Recipe

  • 3 cups French bread, cubed
  • 2/3 cup 1% low fat milk
  • 1/4 cup canned pumpkin
  • 1 egg
  • 1 egg white
  • 8 packets SPLENDA┬« No Calorie Sweetener with Fiber
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 teaspoons chopped pecans
  1. Preheat oven to 350 degrees F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use.
  2. Cut bread into one-inch cubes. Set aside.
  3. Mix milk, pumpkin, egg, egg white SPLENDA(R) No Calorie Sweetener with Fiber, spices and vanilla together in a medium mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.
  4. Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10-15 minutes or until firm to the touch. Serve warm or chilled.