Slow Cooker Pumpkin Spice Bread Pudding

Slow Cooker Pumpkin Spice Bread Pudding

Minimum slow cooker size: 4 qtYields: 8 Servings (cut like a pie) | Serving Size: 1/8 of the entire recipe | Calories: 155 | Previous Points: 3 | Points Plus: 4 | Total Fat: 2g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 26 mg | Sodium: 162 mg | Carbohydrates: 30g | Dietary Fiber: 2g | Sugars: 20g | Protein: 6gNutrition Data For The ORIGINAL Recipe Serving Size: 1/8 of the entire recipe Serving Size: 1/8 of recipe | Calories: 600 | Total Fat: 16g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 112 mg | Sodium: 1116 mg | Carbohydrates: 95 | Dietary Fiber: 4g | Sugars: 18g | Protein: 20g

Ingredients

  • 1-1/4 cups unsweetened almond milk
  • 3/4 cups canned pumpkin, no sugar added (this is pumpkin puree and not pumpkin pie filling)
  • 1/2 cup honey or coconut palm sugar
  • 1 whole egg
  • 4 egg whites
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ginger
  • 1/8 tsp. ground allspice
  • Pinch of ground cloves
  • 5 cups whole grain bread, cubed
Read the whole recipe on Skinny Ms.