Pumpkin Bread Pudding with Brown Sugar-Yogurt Sauce

Pumpkin Bread Pudding with Brown Sugar-Yogurt Sauce


"This twist on a comfort food classic is sure to please your family or weekend guests. This traditional bread pudding has extra nutrition and taste using cracked-wheat bread and pumpkin. The simple brown sugar-yogurt sauce is a perfect complement to this dessert!"


1 h 10 m servings 216 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

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  1. For Bread Pudding: Preheat oven to 350 degrees F. Grease 13 x 9-inch baking dish.
  2. Combine bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt in medium bowl. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.
  3. Bake for 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Brown Sugar-Yogurt Sauce.
  4. For Brown Sugar-Yogurt Sauce: Combine yogurt and sugar in small bowl.
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  • Tip:
  • Bread Pudding can be served with lowfat or fat free whipped topping instead of Brown Sugar-Yogurt Sauce.
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  1. 3 Ratings


This was pretty good. It was more moist than I'd expected. It does make a big batch. I don't use egg substitute, so I used 4 eggs. I also added a few cinnamon chips. The sauce was tasty and...

I made this for thanksgiving and WHAT A HIT!!! I didn't make the brown sugar sauce though, I didn't think it needed it. I warmed it up before serving and was it ever devine! It was like eating a...

This recipe was amazing, a hit at Thanksgiving for sure. I did alter the glaze a bit. I added 3 TBS of brown sugar and 1/4 cup of powdered sugar to make it a little sweeter. The cranberries m...