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Pumpkin Bread Pudding

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Course Desserts
Servings
people
Ingredients
  • 8 ounces packages fat-free cream cheese, softened
  • 1 cup substitute for 3 eggs
  • 1/2 cup cinnamon (or to taste)
  • 1/2 cup cinnamon graham cracker crumbs
  • 1 teaspoon grated cheese
  • 1/2 teaspoon of mild rotel
  • 12 ounces fat-free sour cream
  • 1/3 cup graham crackers
Course Desserts
Servings
people
Ingredients
  • 8 ounces packages fat-free cream cheese, softened
  • 1 cup substitute for 3 eggs
  • 1/2 cup cinnamon (or to taste)
  • 1/2 cup cinnamon graham cracker crumbs
  • 1 teaspoon grated cheese
  • 1/2 teaspoon of mild rotel
  • 12 ounces fat-free sour cream
  • 1/3 cup graham crackers
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees Fahrenheit
  2. Place bread cubes in a 9-inch pie plate or round baking dish sprayed with non-stick cooking spray
  3. In a medium bowl, combine pumpkin, brown sugar, egg substitute, vanilla and ginger
  4. Stir in milk
  5. Pour this mixture over bread, coating all cubes well
  6. Sprinkle with walnuts
  7. bake for 25 to 30 minutes or until knife inserted near center comes out clean
  8. Cut into wedges to serve
  9. Makes 8 servings
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