Pumpkin Bread Pudding (lighter recipe)

 

1

cup packed brown sugar

1

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

3

cups fat-free (skim) milk

1 1/2

teaspoons vanilla

1

can (15 ounces) pumpkin (not pumpkin pie mix)

3/4

cup fat-free cholesterol-free egg product

6

cups bread cubes

1/2

cup currants

1/2

cup chopped pecans

Cream or ice cream, if desired

• 1 Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.
• 2 Mix all ingredients except bread, currants and pecans in large bowl until well blended. Stir in bread, currants and pecans. Let mixture stand 10 minutes; spoon into springform pan.
• 3 Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.