Pumpkin Bread Pudding
with Brown Sugar-Yogurt Sauce
This autumnal 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:
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 13x9x2-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.
Makes 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 Meals.com, used with permission.