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Cooking Light Pumpkin Bread Pudding

(recipe, Katie Hickey)

Ingredients

  1. 1¼ cups 2% reduced-fat milk
  2. ½ cup sugar
  3. ½ tsp. pumpkin-pie spice
  4. 3 large eggs, lightly beaten
  5. 1 can pumpkin
  6. 4½ cups (½ inch) cubed challah or other egg bread (about 8 ounces)
  7. Cooking spray
  8. ½ cup maple syrup
  9. ¼ cup chopped pecans, toasted

Steps

  1. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.
  2. Preheat oven to 350°.
  3. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 tablespoon syrup and 1½ teaspoons pecans.
  4. Nutritional Information
  5. Calories:273 (23% from fat)
  6. Fat:7g (sat 1.7g,mono 3.1g,poly 1.4g)
  7. Protein:7.5g
  8. Carbohydrate:46.1g
  9. Fiber:3.3g
  10. Cholesterol:97mg
  11. Iron:1.8mg
  12. Sodium:186mg
  13. Calcium:117mg