|Low-Fat Pumpkin Bread Pudding|
We are closing out Pumpkin Week with a new and delicious creation! I've been wanting to make a slow-cooker dessert for a while and bread pudding was the overwhelming choice with friends and family. We decided that it was going to be easy and fun to do it with pumpkin, but we also added another challenge of making a healthier version than most previously published recipes!
I doubled this recipe when I made it in the slow cooker, and it took up the whole 4 hour time setting. Keep in mind that the slow cooker keeps moisture in, so it's going to be a little more dense. If you don't like it that way, don't add all the custard mixture, just fill it until some of the bread is still uncovered.
I topped mine with some vanilla Greek yogurt, a little crushed almond and some orange zest. It was so flavorful, I couldn't stop eating it!
Low-Fat Pumpkin Bread Pudding
Prep Time: 15 minutes / Cook Time: 2 hours 30 minutes / Servings: 6
Pumpkin Bread Pudding
- 6 cups whole grain bread, chopped into 1" cubes (about 6 slices)
- 1 cup low-fat milk
- 2 tbsp. unsweetened applesauce
- 1 1/2 tbsp. Sucralose sweetener (Splenda)
- 1/4 cup packed, dark brown sugar
- 1 large egg
- 1/2 cup egg substitute
- 1 1/2 tsp. vanilla extract
- 1/2 tbsp. pumpkin pie spice
- 1 cup canned, organic, unsweetened pumpkin puree
- 1 cup vanilla Greek yogurt
- 1/4 cup crushed almonds
- 1 tbsp. orange zest
- In a large mixing bowl, combine milk, applesauce, Splenda and sugar. Whisk until combined.
- In a separate mixing bowl, combine egg, egg substitute and vanilla. Whisk until eggs are smooth and combined. Pour the egg mixture into the milk mixtures and stir together.
- Add the pumpkin pie spice and canned pumpkin. Whisk until all ingredients are smooth and combined.
- Spread the bread cubes into the bottom of a slow-cooker or crock pot. Pour the custard mixture over the bread cubes to evenly coat the bread.
- Cover the mixture and cook on high for about 2-21/2 hours, until the custard is set all the way through. Allow the pudding to cool for about 10 minutes before serving. If you'd like to cook it in the oven instead, spray a glass baking dish with cooking spray, heat the oven to 350 degrees and cook for about 30 minutes or until the custard is set in the center.
- Serve and top with vanilla Greek yogurt, crushed almonds and orange zest.
|Left: Normal Pumpkin Bread Pudding Nutritional Information|
Right: Low-Fat Pumpkin Bread Pudding Nutritional Information
Thanks so much for this recipe!! I have two substitution questions- 1) could I use egg whites in place of the egg substitute, and 2) could I use more sugar or something else in place of the splenda? (not so worried about the lowfat as much as I am avoiding the substitues) Thank you again!!!ReplyDelete
Yes, egg whites are fine and if you're using sugar, use about 2/3-3/4 cup, depending on how sweet you like it! Let me know how it turns out!ReplyDelete
So I made it today and used Agave in place of Splenda (matched the amount even though it's liquid) and eggs for the substitute (2 eggs for 1/2 cup). . . came out GREAT!!! It wasn't too sweet but just right and we topped with vanilla ice cream- was a big success in our Community Group :) Definitely using this recipe again! Thank you Heather!!! (P.S. with your permission, sharing on my page :) with a link of course! Sharing is caring!)ReplyDelete
...aaaahhh, Agave...now why didn't I think of that?! I use it all the time!ReplyDelete