Pumpkin Bread Pudding

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Pumpkin Bread Pudding

Calories from fat 14%, Cholesterol 44 mg, Sodium 179 mg
Servings 6


  • vegetable cooking spray
  • 6 1-ounce slices raisin bread, cut into 1/2-inch cubes
  • 1 egg white lightly beaten
  • 1 egg lightly beaten
  • 1 16-ounce can mashed, cooked pumpkin
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 cup firmly packed brown sugar
  • 2 1/4 cups 2% low-fat milk


  • Combine first 8 ingredients in a large bowl; stir well with a wire whisk. Add bread; stir well.

    Pour mixture into a shallow 2-quart casserole coated with cooking spray. Bake at 350 degrees F for 1 hour and 15 minutes or until set. Serve warm.

    Note: The texture will be creamy, similar to the consistency of pumpkin pie.

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