• Cooking Time:
  • Servings: 8
  • Preparation Time: 20


  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 cups fat-free (skim) milk
  • 1 1/2 teaspoons vanilla
  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 3/4 cup fat-free cholesterol-free egg product
  • 6 cups bread cubes
  • 1/2 cup currants
  • 1/2 cup chopped pecans
  • Cream or ice cream, if desired


  • Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.
  • Mix all ingredients except bread, currants and pecans in large bowl until well blended.
  • Stir in bread, currants and pecans.
  • Let mixture stand 10 minutes; spoon into springform pan.
  • Bake 50 to 60 minutes or until knife inserted in center comes out clean.
  • Let stand 10 minutes; remove side of pan.
  • Serve warm with cream. Refrigerate any remaining pudding.


Pumpkin bread or bread pudding? You don’t need to choose with this deliciously low-fat recipe!

Prep Time:20 min

Start to Finish:1 hr 40 min

Makes:8 servings

Categories: Dessert  Pudding 

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