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Hungry Girl Today: 10.15.13


HG's Perfect Pumpkin Bread Pudding

Bread Good-ing!
What's cozier than warm bread pudding on a chilly day? Warm bread pudding with sweet spiced PUMPKIN in it! Our guilt-free creation is ready to curl up with you next to a roaring fire...

12 slices light bread
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
1 cup canned pure pumpkin
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup light vanilla soymilk
1/4 cup plus 2 tbsp. brown sugar (not packed)
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1/8 tsp. salt
Optional topping: Fat-Free Reddi-wip

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

Lightly toast bread, and cut into bite-sized pieces.

In a large microwave-safe bowl, microwave butter for 30 seconds, or until melted.

Add bread pieces to the bowl, and toss to coat.

In another large bowl, combine remaining ingredients except 2 tbsp. brown sugar, and whisk until uniform. Add mixture to the bowl of buttered bread, and stir to coat.

Transfer mixture to the baking pan. Evenly top with remaining 2 tbsp. brown sugar.

Bake until firm and set, 40 - 45 minutes.

Let cool slightly, about 10 minutes. Enjoy!


Serving Size: 1/6th of recipe
Calories: 204
Fat: 4.5g
Sodium: 404mg
Carbs: 31.5g
Fiber: 7g
Sugars: 13g
Protein: 11.5g