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Apricot and Pumpkin Bread Pudding Recipe

by Tanya

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Apricot and Pumpkin Bread Pudding

A wholesome, delicious way to have vegetables for dessert.
Prep Time:
20 Min
Cook Time:
45 Min
Total Time:
1 Hr 5 Min
Difficulty Level:

Servings: 5

How to Make Apricot and Pumpkin Bread Pudding


  • Nonstick cooking spray
  • 4 slices whole wheat bread, cut into 1/2-inch cubes (about 3 cups)
  • 1/3 cup dried apricot
  • 4 egg whites
  • 2 cups skim milk, soy milk or almond milk
  • 1 cup canned pumpkin puree
  • 2 tablespoons Splenda sugar substitute
  • 1/2 teaspoon ground cinnamon or 1/2 teaspoon pumpkin pie spice
  • Fat-free whipped dessert topping (optional)


  1. Preheat oven to 350’F and spray a baking dish with the cooking spray.
  2. In a large bowl, mix the milk, pumpkin, egg, sugar substitute, cinnamon and pumpkin spice. Add the bread cubes and dried apricots and mix well.
  3. Pour mixture into the baking dish and let stand for 15 minutes.
  4. Bake uncovered for 45 minutes until a toothpick inserted in the middle comes out clean.
  5. Cool and serve warm with dessert topping if desired.

Nutrition Information

Amount Per Serving  Calories: 140 Total Fat: 1g Protein: 7g
Nutrition Facts
Apricot and Pumpkin Bread Pudding
Servings Per Recipe: 5
Amount Per Serving
  • Calories: 140
  • Total Fat: 1g
  • Potassium: 234mg
  • Total Carbs: 25g
  • Protein: 7g

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