Pumpkin Bread Pudding with Brown Sugar Yogurt Sauce

This twist on a comfort food classic is sure to please your family or weekend guests. This traditional bread pudding has extra nutrition and taste using cracked-wheat bread and pumpkin. The simple brown sugar yogurt sauce is a perfect complement to this dessert!


15 servings

Bread Pudding Ingredients

12 slices cracked or whole-wheat bread, cut into cubes (12 cups)
1 cup sweetened dried cranberries, chopped
2 (12 fluid ounce) cans evaporated lowfat 2% milk
1 (15 ounce) can pumpkin
1 cup refrigerated egg substitute or 4 large eggs, slightly beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Brown Sugar Yogurt Sauce Ingredients

2 (6 ounce) containers or 1 1/2 cups nonfat plain yogurt
3 tablespoons packed brown sugar


Preheat oven to 350°F (177°C). Grease 13 x 9-inch baking dish.

In a large bowl, combine bread and cranberries. In a medium bowl, combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.

Bake for 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Brown Sugar Yogurt Sauce.

To make Brown Sugar Yogurt Sauce: In a small bowl combine yogurt and sugar.

Estimated Time

Preparation Time: 15 minutes
Stand Time: 10 minutes
Bake Time: 55 minutes
Cool Time: 10 minutes

Additional Information

This bread pudding can be served with lowfat or fat free whipped topping instead of Brown Sugar Yogurt Sauce.

Nutritional Information

Amount per serving: Calories: 210; Calories from Fat: 15; Total Fat: 2 g; Saturated Fat: 1 g; Cholesterol: 10 mg; Sodium: 250 mg; Carbohydrates: 43 g; Dietary Fiber: 3 g; Sugars: 29 g; Protein: 8 g

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