Apricot Pumpkin Bread Pudding Diabeticheart Healthy Recipes

APRICOT-PUMPKIN BREAD PUDDING, DIABETIC/HEART HEALTHY

Steps:

• 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.
• In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
• Slowly pour pumpkin mixture over bread mixture in baking dish.
• Gently press bread mixture down into liquid to moisten.
• Let stand for 15 minutes.
• 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.

PUMPKIN BREAD PUDDING (LOW FAT)

Steps:

• Preheat oven to 375 degrees.
• Lightly oil a 2-quart casserole dish and set aside.
• Crumble the bread by hand or food processor to make bread crumbs.
• Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
• Fold in raisins and bread crumbs.
• Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
• Bake 1 hours or until knife inserted in center comes out clean.

EASY PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
• Place bread cubes in the greased baking dish. Pour half-and-half on top.
• Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
• Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.