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Pumpkin Bread Pudding Recipe
3 cups (720 mL) French bread, cubed
2/3 cup (160 mL) 1% low fat milk
1/4 (60 mL) cup canned pumpkin
1 egg white
8 packets SPLENDA® Stevia No Calorie Sweetener
¼ teaspoon (1 mL) pumpkin pie spice
1/4 teaspoon (1 mL) ground cinnamon
1 teaspoon (5 mL) vanilla extract
2 teaspoons (10 mL) chopped pecans
Preheat oven to 350 degrees F (180°C).. Spray four (4 oz/ 28 g) ramekins with nonstick cooking spray. Set aside until ready to use.
Cut bread into one-inch cubes. Set aside.
Mix milk, pumpkin, egg, egg white, SPLENDA® Stevia No Calorie Sweetener, spices, and vanilla extract together in a medium-sized mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.
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.
Nutrition InformationAmount per serving
Serving size: 1 ramekin (about 4 oz/ 28 g)
Total Calories: 130
Calories from Fat: 30
Total Fat: 0g
Total Carbohydrates: 23 g
Fibre: 1 g
Protein: 7 g