Cinnamon Pumpkin Bread Pudding
Just 110 calories per serving, but what deep, rich surprises! Savor many of Thanksgiving’s best flavors with this scrumptious bread pudding. It makes great muffins, too.
Yield: 12
Materials
- 4 cups whole wheat bread (low-sodium) cut into cubes
- 2 cups soy milk
- 1 cup pumpkin solid-pack
- 3 Tablespoons Splenda
- 2 Tablespoons raisins
- 2 teaspoons cinnamon ground
- 1/2 teaspoon nutmeg ground
- 2 Tablespoons vanilla extract
- 1/4 cup egg whites
- 1/2 cup blueberries fresh or frozen
Instructions
- Preheat oven to 500 degrees F.
- In a large mixing bowl, soak bread in soy milk for about 10 minutes. Add pumpkin, Splenda, raisins, and spices (through vanilla extract). Stir to combine.
- Fold in egg whites. Then gently add blueberries.
- Pour mixture in a 13 x 9" baking dish or 12 individual muffin cups. Bake at 500 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for another 15 minutes.
- Cool, then serve.