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Pumpkin Bread Pudding
With Brown Sugar-Yogurt Sauce

12 slices cracked or whole-wheat bread, cut into cubes (12 cups)
1 cup sweetened dried cranberries, chopped
2 cans (12 oz. each) evaporated lowfat 2% milk
1 can (15 oz.) 100-percent pure pumpkin
1 cup refrigerated egg substitute or 4 large eggs, slightly beaten
1 cup packed brown sugar
1 tsp. vanilla extract
2 tsp. pumpkin pie spice
1/4 tsp. salt
Brown Sugar-Yogurt Sauce (recipe follows)

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. Makes 15 servings.

For Brown Sugar-Yogurt Sauce, combine 2 containers (6 oz. each) or 1-1/2 cups nonfat plain yogurt and 3 Tbsp. packed brown sugar in small bowl.

 

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