Pumpkin Bread Pudding
Canned pumpkin puree and lactose-free milk make this holiday bread pudding both moist and flavorful.
Looking for a different recipe? Click here
PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVING: 9
TOTAL TIME: 40 minutes
Ingredients
1 1β2 cups lactose-free milk
3β4 cup canned mashed pumpkin
3β4 cup sugar
1β2 teaspoon salt
2 teaspoon cinnamon
1β4 teaspoon ground ginger
1β8 teaspoon ground all spice
1β8 teaspoon cardamom
5 cups (6-7 slices) leftover bread, torn into pieces (can be whole wheat if you want to make it a little more filling and nutritious)
Lactose-free ice cream, melted (optional)
Notes
Source of recipe: Audra Losey, MS, RD
Related Recipes
Instructions
Preheat oven to 350Β°.
While oven is preheating, place bread pieces in an 8-Γ8-inch baking dish to βdry out.β Whisk together all ingredients except bread. Pour over bread and stir to coat bread evenly with mixture. Allow the bread to soak up the pumpkin mixture for about 10 minutes. Bake 30 minutes.
If desired, top each serving with 2 tablespoons melted lactose-free ice cream.