PUMPKIN BREAD PUDDING (LIGHTER RECIPE)
Pumpkin bread or bread pudding? You don't need to choose with this deliciously low-fat recipe!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom and side of springform pan, 10x3 inches.
- Mix all ingredients except bread, currants and pecans in large bowl until well blended. Stir in bread, currants and pecans. Let mixture stand 10 minutes; spoon into springform pan.
- Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.
Nutrition Facts : Calories 310, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg
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dhoneshor ray
[email protected]Wow!
ikchukwu nwafor
[email protected]This was my first time making pumpkin bread pudding, and it turned out great! It was easy to follow the recipe, and the end result was a delicious and moist bread pudding.
SP SAIFUL ALAM
[email protected]I love pumpkin bread pudding, and this recipe is one of my favorites. It's always a hit at potlucks and holiday gatherings.
Makata Hooper
[email protected]I made this recipe exactly as written and it was delicious! The pumpkin flavor was prominent but not overpowering, and the bread was moist and fluffy.
Aung Pyae Sone
[email protected]This was a great way to use up leftover pumpkin puree. The bread pudding was easy to make and turned out perfectly. It was a big hit with my family and friends.
Obed Koroma
[email protected]I'm not usually a fan of bread pudding, but this recipe changed my mind! The pumpkin flavor was subtle but delicious, and the bread was perfectly moist. I'll definitely be making this again.
Jeevk
[email protected]This pumpkin bread pudding was a hit! It was moist and flavorful, with a perfect balance of spices. I loved the addition of the raisins and walnuts, which gave it a nice texture and flavor.