This twist on a comfort food classic is
sure to please your family or weekend guests. This traditional
bread pudding has extra nutrition and taste using cracked-wheat
bread and pumpkin. The simple brown sugar-yogurt sauce is a perfect
complement to this dessert!
Pumpkin
Bread Pudding with Brown Sugar-Yogurt Sauce
- Pumpkin Bread Pudding:
- 12 slices cracked or whole-wheat
bread, cut into cubes (12 cups)
1 cup sweetened dried cranberries, chopped
2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated
Lowfat 2% Milk
1 (15-ounce) can 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:
2 (6-ounce) containers or 1 1/2 cups nonfat plain yogurt
3 tablespoons packed brown sugar
- For Pumpkin Bread Pudding:
Preheat oven to 350ºF (175º). 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 yogurt and sugar in small bowl.
Prep: 15 min | Cooking:
45 min | Cooling time: 10 min standing | Yields: 15 servings
Tip: Bread Pudding can
be served with lowfat or fat free whipped topping instead of
Brown Sugar-Yogurt Sauce.
Nutritional Information
Per Serving (1/15 of recipe): Calories: 210 Calories from Fat:
15 Total Fat: 2 g Saturated Fat: 1 g Cholesterol: 10 mg Sodium:
250 mg Carbohydrates: 43 g Dietary Fiber: 3 g Sugars: 29 g Protein:
8 g
Recipe and photograph are
the property of Nestlé® and VeryBestBaking.com, used with permission.
