Nutritional Info.
(Per Serving)
Calories 188
Fat 5.5 g
Carbs 31 g
Protein 5 g
Fiber 3 g

Pumpkin Bread Pudding

Makes 9 servings

Ingredients:

  • 1 large egg
  • 3 egg yolks
  • 1 ½ cups, 1% low fat milk
  • 2/3 cup sugar or equivalent sugar substitute
  • ¾ canned pumpkin (just eyeball the measurement)
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 3 ½ cups whole wheat bread, cubed (stale bread works great)
  • 6 tablespoons chocolate chips

Directions:

Preheat oven to 350° F and boil about 4 cups of water in a medium sized bowl. Whisk egg and yolks. Whisk in milk, sugar, pumpkin, vanilla extract, salt and spices. Add bread cubes to mixture, toss gently and set aside for about 15 minutes.

Spray a 9 inch X 9 inch (or close to it) with non-stick spray and spread batter into pan.

Make a water bath for pumpkin bread pan by taking a large deep pan (roasting pan works great), cover the bottom with hot water (4 cups from above) and place the bread pudding in the pan.

Bake for approximately 45 minutes, sprinkle the chocolate chips on top and continue baking for another 10-15 minutes. Cool on a wire rack (remove from water bath).

Store uneaten portion in refrigerator, heat in microwave for a few seconds before serving. For a special treat, add a small scoop of low fat vanilla ice-cream and drizzle with chocolate syrup.