Pumpkin Bread Pudding
Source of Recipe
Low-Fat Country Cooking – L. Fetting; Nelson, WI
Pumpkin Bread Pudding
Serves: 8
4 c. cubed day old whole wheat bread
1/2 c. chopped dates
1/3 c. chopped pecans, ‘divided’
2 c. skim milk
1 c. canned or cooked pumpkin
2 eggs, ‘separated’
2/3 c. packed brown sugar
1-1/2 tsp. cinnamon
3/4 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. cloves
Combine bread cubes, dates and 1/4 c. pecans; place in a 2-qt. shallow baking dish coated with cooking spray. In a mixing bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg salt and cloves; beat well. In a small mixing bowl, beat egg whites until stiff, fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. Bake uncovered, at 350º for 1 hour or until a knife inserted near the center comes out clean. Serve warm or chilled.
1/8 of recipe equals: 219 calories…6 gm fat (1 gm saturated)…54 mg cholesterol…243 mg sodium…37 gm carbohydrate…7 gm protein
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