Cranberry-Pumpkin Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 9 |
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For fans of pumpkin and bread pudding, this sensible recipe is a marriage made in Heaven. It's perfect for breakfast, brunch or dessert with a dollop of yogurt Ingredients:
3 eggs |
1-1/2 cups 2% milk |
1 can (15 ounces) solid-pack pumpkin, divided |
1/2 cup packed brown sugar |
1 teaspoon vanilla extract |
3/4 teaspoon pumpkin pie spice |
5 cups cubed day-old bread |
1/2 cup dried cranberries |
1/2 cup fat-free caramel ice cream topping |
1/4 cup chopped walnuts |
Directions:
1. In a large bowl, combine the eggs, milk, 1 cup pumpkin, brown sugar, vanilla and pie spice. Stir in bread cubes and cranberries.
2. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Uncover and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
3. Meanwhile, in a small saucepan, combine ice cream topping and remaining pumpkin. Cook and stir over medium heat until heated through. Stir in walnuts. Serve with pudding. Yield: 9 servings (1-1/3 cups sauce).
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