Cranberry-Pumpkin Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 9 |
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I love bread pudding & pumpkin - so what could be better? For a change, instead of the dried cranberries - use chopped dried apricots or golden raisins. Ingredients:
nonstick cooking spray |
4 slices whole wheat bread, cut into 1/2-inch cubes (about 3 cups) |
1/3 cup dried cranberries |
3/4 cup egg substitute or 3 eggs |
2 cups nonfat milk |
1 cup canned pumpkin |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350 degree F.
2. Coat a 2-quart square baking dish with nonstick cooking spray.
3. In the prepared baking dish, combine bread cubes and dried cranberries; set aside.
4. In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon.
5. Slowly pour pumpkin mixture over bread mixture in baking dish.
6. Gently press bread mixture down into liquid to moisten. Let stand for 15 minutes.
7. Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean. Cool slightly; serve warm.
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