Pumpkin Bread Pudding
8 slices whole wheat bread
1 cup egg substitute
2 ¼ cups skim milk
1 can (16 oz.) pumpkin
1 cup brown sugar
1 ½ teaspoon cinnamon
1 ½ teaspoon pumpkin pie spice
½ teaspoon nutmeg
1 teaspoon vanilla
¾ cup raisins
Makes 12 ½-cup servings
- Preheat oven to 37 degrees.
- Crumble bread by hand, or make crumbs in a blender or food processor.
- Combine egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla. Add raisins and combine with bread crumbs in a lightly oiled 2-quart casserole dish.
- Set 2-quart casserole dish in a larger baking dish filled partially with hot water. Bake one hour or until knife inserted in center comes out clean.
- Serve with Yogurt Dessert Sauce.
Yogurt Dessert Sauce
2 cups plain low-fat yogurt
1 teaspoon vanilla extract
¼ cup sugar
Makes about 2 cups, enough topping for 8 servings.
- Combine all ingredients and stir well.
Reprinted with the permission of the Department of Health and Human Services.
Take an action
- this article with friends and family.
- Have a question about Baked Goods? Ask it here.
- Publish your work on education.com.
Great Gift Ideas
We found the best products for each grade 
to help build your child’s brain, and they’re chock full of fun! Browse Our Recommendations.
to help build your child’s brain, and they’re chock full of fun! Browse Our Recommendations.
The most popular articles in this category
Add your own comment
Have a question?
To share your personal experience or ask advice from our community, please start a discussion