Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 9 |
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Also try this bread pudding with raisins or dried cherries in place of the snipped dried apricots. Ingredients:
nonstick cooking spray |
4 slices whole wheat bread, cut into 1/2-inch cubes (about 3 cups) |
1/3 cup snipped dried apricot |
3/4 cup egg beaters egg substitute (or egg whites) |
2 cups nonfat milk |
1 cup canned pumpkin |
2 tablespoons splenda sugar substitute |
1/2 teaspoon ground cinnamon or 1/2 teaspoon pumpkin pie spice |
frozen fat-free whipped dessert topping, thawed (optional) |
Directions:
1. Preheat oven to 350 degree F.
2. Coat a 2-quart square baking dish with nonstick cooking spray.
3. In the prepared baking dish, combine bread cubes and dried apricots; set aside.
4. In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
5. Slowly pour pumpkin mixture over bread mixture in baking dish.
6. Gently press bread mixture down into liquid to moisten.
7. Let stand for 15 minutes.
8. Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean.
9. Cool slightly; serve warm.
10. If desired, serve with dessert topping. Makes 9 servings.
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