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Pumpkin Bread Pudding
with Brown Sugar-Yogurt Sauce

Pumpkin Bread Pudding with Brown Sugar-Yogurt SauceThis autumnal twist on a comfort food classic is sure to please your family or weekend guests. This traditional bread pudding has extra nutrition and taste using cracked-wheat bread and pumpkin. The simple brown sugar-yogurt sauce is a perfect complement to this dessert!

Recipe Ingredients:

Pumpkin Bread Pudding:
12 slices cracked or whole-wheat bread, cut into cubes (12 cups)
1 cup sweetened dried cranberries, chopped
2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 cup refrigerated egg substitute or 4 large eggs, slightly beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Brown Sugar-Yogurt Sauce:
2 (6-ounce) containers or 1 1/2 cups nonfat plain yogurt
3 tablespoons packed brown sugar

Cooking Directions:

  1. For Pumpkin Bread Pudding: Preheat oven to 350ºF (175º). Grease 13x9x2-inch baking dish.
  2. Combine bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt in medium bowl. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.
  3. Bake for 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Brown Sugar-Yogurt Sauce.
  4. For Brown Sugar-Yogurt Sauce: Combine yogurt and sugar in small bowl.

Makes 15 servings.

Tip: Bread Pudding can be served with lowfat or fat free whipped topping instead of Brown Sugar-Yogurt Sauce.

Nutritional Information Per Serving (1/15 of recipe): Calories: 210 Calories from Fat: 15 Total Fat: 2 g Saturated Fat: 1 g Cholesterol: 10 mg Sodium: 250 mg Carbohydrates: 43 g Dietary Fiber: 3 g Sugars: 29 g Protein: 8 g.

Recipe and photograph are the property of Nestlé® and, used with permission.