Pumpkin Bread Pudding (Low Fat) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A delicious autumn dessert. Serve this either warm or cold with Yogurt Dessert Sauce. This recipe comes from The New American Diet cookbook. Ingredients:
8 slices whole wheat bread |
1 cup egg substitute |
2 1/4 cups skim milk |
1 (16 ounce) can pumpkin |
1 cup brown sugar |
1 1/2 teaspoons cinnamon |
1 1/4 teaspoons pumpkin pie spice |
1/2 teaspoon nutmeg |
1 teaspoon vanilla |
3/4 cup raisins |
Directions:
1. Preheat oven to 375 degrees.
2. Lightly oil a 2-quart casserole dish and set aside.
3. Crumble the bread by hand or food processor to make bread crumbs.
4. Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
5. Fold in raisins and bread crumbs.
6. Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
7. Bake 1 hours or until knife inserted in center comes out clean.
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