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Pumpkin Bread Pudding Recipe
|Raisin bread||8 Ounce, cut into cubes (1/2 Loaf)|
|Canned pumpkin||1 Cup (16 tbs) (Solid Pack)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Liquid egg substitute/2 eggs, beaten||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Liquid spice ginger/1 teaspoon freshly grated gingerroot||1⁄2 Teaspoon (Dilijan)|
|Light evaporated skimmed milk||12 Ounce (1 Can)|
|Walnuts||1⁄3 Cup (5.33 tbs), chopped|
Serving size: Complete recipe
Calories 1692 Calories from Fat 351
% Daily Value*
Total Fat 40 g62%
Saturated Fat 4.7 g23.6%
Trans Fat 0 g
Cholesterol 9.2 mg
Sodium 1025.6 mg42.7%
Total Carbohydrates 293 g97.6%
Dietary Fiber 18.4 g73.6%
Sugars 190.3 g
Protein 52 g103.5%
Vitamin A 768.2% Vitamin C 19.1%
Calcium 27.9% Iron 67.1%
*Based on a 2000 Calorie diet
Place bread cubes in 9-inch pie plate or 9-inch round or square baking dish sprayed with nonstick cooking spray.
Combine pumpkin, brown sugar, egg substitute, vanilla and liquid spice ginger.
Stir in evaporated milk and pour over cubed bread, coating all bread cubes with pumpkin mixture.
Sprinkle with walnuts.
Bake 25 to 30 minutes or until knife inserted near center comes out clean.
Cut into wedges to serve.