Pumpkin Bread Pudding With Brown Sugar-Yogurt Sauce
from Family Features
12 slices cracked or whole-wheat
bread, cut into cubes (12 cups)
1 cup sweetened dried cranberries,
chopped
2 cans (12 fluid ounces each)
Nestlé Carnation Evaporated
Lowfat 2% Milk
1 can (15 ounces) Libby's 100%
Pure Pumpkin
1 cup refrigerated egg substitute
or 4 large eggs, slightly beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Brown Sugar-Yogurt Sauce
For Bread Pudding:
PREHEAT oven to 350°F. Grease 13 x 9-inch baking dish.
COMBINE bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt in medium bowl. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.
BAKE for 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Brown Sugar-Yogurt Sauce.
For Brown Sugar-Yogurt Sauce:
COMBINE 2 containers (6 ounces each) or 1 1/2 cups nonfat plain yogurt and 3 tablespoons packed brown sugar in small bowl.
