Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

There's nothing quite like warm pumpkin bread pudding on a cool fall day.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

25 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Lightly coat a 2-quart square or rectangular baking dish with cooking spray; set aside.

  • In a large bowl toss bread cubes with the 1/2 cup coconut. Spread mixture in a single layer in a 15x10x1-inch baking pan. Bake for 15 to 20 minutes or until bread cubes are dry and lightly toasted, stirring once. Remove from oven; set aside. Increase oven temperature to 375 degrees F.

  • In a very large bowl whisk together 1 cup of the coconut milk, 1 cup of the fat-free milk, the pumpkin, egg whites and vanilla. Whisk in the 1/2 cup sugar, the pumpkin pie spice and 1/8 teaspoon of the kosher salt. Stir in toasted bread cube-coconut mixture.

  • Transfer mixture to the prepared baking dish. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.

  • For the sauce, in a medium saucepan stir together the 2 tablespoons sugar (if using), the cornstarch and the remaining 1/8 teaspoon kosher salt. Whisk in the remaining coconut milk and the remaining 1/3 cup fat-free milk. Cook and stir over medium heat just until boiling. Gradually stir half of the hot milk mixture into the egg yolks. Add egg yolk mixture to coconut milk mixture in saucepan; cook and stir for 2 minutes more. Remove from heat. Add the sugar substitute equivalent to 2 tablespoons sugar (if using), the 2 tablespoons coconut and the butter, stirring until butter is melted. Serve warm over bread pudding. If desired, garnish with additional toasted coconut.


Tips: If using sugar substitute, choose from Splenda(R) Granular, Truvia(R) Spoonable or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amounts equivalent to 1/2 cup and 2 tablespoons sugar. Nutrition per serving with substitute, same as below except: 166 calories, 20 g carbohydrate, 9 g total sugar Exchanges: 0 other carb. Carb Choices: 1

To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

Nutrition Facts

213 calories; protein 7g; carbohydrates 33g; dietary fiber 3g; sugars 22g; fat 7g; saturated fat 5g; cholesterol 43mg.