Apricot-Pumpkin Bread Pudding

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4  slices whole wheat bread, in 1/2-inch cubes (about 3 cups)
1/3  cup snipped dried apricots
3/4  cup refrigerated or frozen egg product, thawed, or 3 eggs
2  cups fat-free milk
1  cup canned pumpkin
2  tablespoons sugar
1/2  teaspoon ground cinnamon or 1/4 teaspoon ground mace
1. Preheat oven to 350 degree F. Coat a 2-quart square baking dish with nonstick cooking spray. In the prepared baking dish, combine bread cubes and dried apricots; set aside.
2. In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or mace. Slowly pour pumpkin mixture over bread mixture in baking dish. Gently press bread mixture down into liquid to moisten. Let stand for 15 minutes.
3. Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean. Cool slightly; serve warm. If desired, serve with dessert topping. Makes 9 servings.


Member since Sep 2007

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