Pumpkin Bread Pudding Low Fat
Indulge in the cozy flavors of fall with this Pumpkin Bread Pudding Low Fat recipe, a guilt-free dessert or breakfast option that's both comforting and nutritious. Made with whole grain or whole wheat bread, creamy unsweetened almond milk, and real canned pumpkin puree, this dish is lightly sweetened with brown sugar and pure maple syrup for just the right touch of sweetness. Spiced with cinnamon, nutmeg, and ginger, every bite offers warm, autumnal flavors. This low-fat bread pudding is simple to prepare, taking just 15 minutes of prep time before baking to golden perfection in the oven. Perfectly moist with a melt-in-your-mouth texture, it can be served warm on its own or topped with a drizzle of maple syrup or a dollop of Greek yogurt. Whether you're hosting a holiday gathering or craving a healthier dessert option, this pumpkin bread pudding is a delicious crowd-pleaser!
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Recipe Information
Ingredients
- 6 cups (cubed) whole grain or whole wheat bread
- 2 cups unsweetened almond milk (or low-fat milk)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 large egg whites
- 0.5 cup (lightly packed) brown sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.5 cup raisins (optional)
- 1 as needed cooking spray or oil (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with cooking spray or a small amount of oil.
In a large bowl, whisk together the almond milk, pumpkin puree, eggs, egg whites, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt until fully combined and smooth.
Add the cubed bread to the bowl with the pumpkin mixture. Gently toss to coat the bread evenly, ensuring all pieces are soaked in the mixture. Let it sit for 10 minutes to allow the bread to absorb the liquid.
If using raisins, stir them into the bread mixture at this stage.
Transfer the bread mixture into the greased baking dish. Spread it out into an even layer, pressing gently to compact it slightly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the pudding is set in the center.
Remove the pudding from the oven and let it cool for 10 minutes before serving. This will help the texture firm up as it cools.
Serve warm as is or with a drizzle of additional maple syrup or a dollop of Greek yogurt for extra flavor.
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 23.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 170 mg | 13% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
