Pumpkin Bread Pudding

Makes 4 Servings


3 cups French bread, cubed
2/3 cup 1% low fat milk
1/4 cup canned pumpkin
1 egg
1 egg white
8 packets SPLENDA® Naturals Stevia Sweetener
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons chopped pecans


Preheat oven to 350 degrees F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use.

Cut bread into one-inch cubes. Set aside.

Mix milk, pumpkin, egg, egg white, SPLENDA® Naturals Stevia Sweetener, spices, and vanilla extract together in a medium-sized mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.

Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10-15 minutes or until firm to the touch. Serve warm or chilled.

Nutritional Information

Calories 130
Total Fat 0g
Cholesterol 50mg
Sodium 220mg
Carbohydrates 23g
Dietary Fiber 1g
Sugars 4g
Protein 7g

Recipe originally appeared on Splenda.com.