Pumpkin Bread Pudding

A beautiful fall dessert.

Servings: 12

8 slices whole wheat bread
1 cup egg substitute
2 1/4 cups skim milk
1 (16 ounce) can pumpkin
1 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon vanilla
3/4 cup raisins

Preheat oven to 375 degrees. Lightly oil a 2-quart casserole dish and set aside.

Crumble the bread by hand or food processor to make bread crumbs.

Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla. Fold in raisins and bread crumbs. Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.

Bake for approximately 35 to 45 minutes or until knife inserted in center comes out clean.

Per Serving: 182 Calories; 3g Fat (15.5% calories from fat); 1g Saturated Fat; 6g Protein; 34g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 170mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

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