A delicious, lightened-up version of the holiday favorite
A Facebook fan submitted a pumpkin spice bread pudding recipe from Epicurious.com and asked if there was any way for Skinny Ms. to make it “skinny”. No one wants to turn down a challenge, so we gave it a whirl. The results were delish! We also turned it into slow cooker pumpkin pudding, so it is not only healthier, but it is easier and more convenient to make. Slow cooker recipes save everyone time, but still have all the taste you love.
We’ve included the nutrition data from the original recipe at the bottom of the recipe card so you can compare. Big difference! But, keep in mind that this is a dessert and should be treated as such. Slow cooker methods for making something healthier does not always mean you can eat two or three times as much. It just means it saves you some calories, while upping the ante when it comes to nutrition. Sometimes using whole, fresh foods is enough to turn a so-so dish into something special. And, it is always great when you can take a favorite recipe and turn it into something that does your body good.
If you are looking for a dish to take to your next holiday gathering or you are just in the mood for a great autumn comfort food, our slow cooker pumpkin spice bread pudding is a great option.
Slow Cooker Pumpkin Spice Bread Pudding
- 1 1/4 cups unsweetened almond milk
- 3/4 cups pumpkin puree can, no sugar added
- 1/2 cup honey or coconut palm sugar
- 1 whole egg
- 4 egg whites
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon ground allspice
- pinch of ground cloves
- 5 cups whole grain bread cubed
- Combine everything but the bread in a mixing bowl and whisk until well combined. Place the bread in the slow cooker and pour the pumpkin mixture over the bread.
- Time: 4-6 hours (Ours cooked in 4 hours, 10 minutes)
- Temp: Low
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