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Apricot-Pumpkin Bread Pudding

Makes: 9 servings
Bake 350°F 45 mins to 50 mins
Apricot-Pumpkin Bread Pudding
  •  Nonstick cooking spray
  • 4  slices  whole wheat bread, cut into 1/2-inch cubes (about 3 cups)
  • 1/3  cup  snipped dried apricots
  • 3/4  cup  refrigerated or frozen egg product, thawed, or 3 eggs
  • 2  cups  fat-free milk
  • 1  cup  canned pumpkin
  • 2  tablespoons  sugar or sugar substitute* equivalent to 2 tablespoons sugar
  • 1/2  teaspoon  ground cinnamon or 1/4 teaspoon ground mace
  •  Frozen fat-free whipped dessert topping, thawed (optional)

1. 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.

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

3. 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.

From the Test Kitchen*Sugar Substitute:
  • Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow the package directions to use the amount equivalent to 2 tablespoons sugar.
Nutrition Facts (Apricot-Pumpkin Bread Pudding)
  • Servings Per Recipe 9,
  • cal. (kcal) 117,
  • Fat, total (g) 1,
  • chol. (mg) 1,
  • carb. (g) 22,
  • fiber (g) 2,
  • pro. (g) 6,
  • sodium (mg) 135,
  • Starch () 1,
  • Other Carb () 1,
  • Very Lean Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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