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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bread pudding recipe that calories could be adjusted by: egg substitute instead of egg, Skim Evaporated Milk instead of 2% . . . Ingredients:
12 slices whole wheat bread |
1 cup cranberries |
24 oz. evaporated 2% milk |
2 cups pumpkin (1 15 oz. can) |
4 eggs (or 1 cup egg substitute) |
1/2 cup splenda brown sugar blend ( or 1 cup brown sugar) |
1 teaspoon vanilla extract |
2 teaspoons pumpkin pie spice |
1/4 teaspoon salt |
Directions:
1. PREHEAT oven to 350ºF. Grease 13 x 9-inch baking dish.
2. Combine bread and cranberries in large bowl.
3. Wisk together remaining ingredients in a medium bowl.
4. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.
5. BAKE for 45 to 55 minutes or until knife inserted in center comes out clean.
6. If desired, serve with PUMPKIN-YOGURT SAUCE: Combine the following: 1 1/2 cups nonfat vanilla yogurt, 3 tablespoons packed brown sugar, 1 cup pumpkin.
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