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Yield: Serves 8. 1 serving = 1/8 of a slice.
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Pumpkin Pie Bread Pudding
| Nutrition Information | |
| Calories: | 135 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 125mg |
| Carbohydrates: | 26g |
| Dietary Fiber: | 3.5g |
| Sugars: | 15g |
| Protein: | 3.5g |
| Vitamin A: | 6250iu (125%) |
| Vitamin C: | 3mg (5%) |
| Calcium: | 80mg (8%) |
| Iron: | 1.4mg (7%) |
5 slices whole wheat bread, cubed
15-ounce can pumpkin
1 teaspoon pumpkin pie spice
1-1/2 cups skim milk
1/2 cup sugar
1 tablespoon chopped pecans
Preheat oven to 350º. Lightly spray a large ceramic baking dish with vegetable oil cooking spray.
Combine pumpkin with pumpkin pie spice, milk and sugar. Add cubed bread and mix well.
Pour into baking dish and top with chopped pecans. Bake for 45 minutes or until firm in center. Cool for 5 minutes and slice into 8 pieces.
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