Pumpkin Bread Pudding with Lactose-Free Milk

Canned pumpkin puree and lactose-free milk make this holiday bread pudding both moist and flavorful.

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PREP TIME: 10 minutes

COOK TIME: 30 minutes

SERVING: 9

TOTAL TIME: 40 minutes

Ingredients

1 1⁄2 cups lactose-free milk

3⁄4 cup canned mashed pumpkin

3⁄4 cup sugar

1⁄2 teaspoon salt

2 teaspoons cinnamon

1⁄4 teaspoon ground ginger

1⁄8 teaspoon ground allspice

1⁄8 teaspoon cardamom

5 cups (6-7 slices) leftover bread, torn into pieces (can be whole wheat if you want to make it a little more filling and nutritious)

Lactose-free ice cream, melted (optional)

Notes

Source of recipe: Audra Losey, MS, RD

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Instructions for Pumpkin Bread Pudding w/ Lactose-Free Milk

1. Preheat oven to 350°.

2. Place bread pieces in an 8-×8-inch baking dish to “dry out.”

3. Whisk together all ingredients except bread. Pour this mixture over the bread and stir to coat the bread evenly with the mixture. Allow the bread to soak up the pumpkin mixture for about 10 minutes.

4. Bake 30 minutes.

If desired, top each serving with 2 tablespoons melted lactose-free ice cream.