Ingredients
12 slices cracked or whole-wheat bread, cut into cubes
1 cup sweetened dried cranberries, chopped
2 (12 ounce) cans NESTLE(r) CARNATION(r) Evaporated Lowfat 2% Milk
1 (15 ounce) can LIBBY’S(r) 100% Pure Pumpkin
1 cup refrigerated egg substitute
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 nonfat plain yogurt
3 tablespoons packed brown sugar
Directions
For Bread Pudding: Preheat oven to 350 degrees 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.
For Brown Sugar-Yogurt Sauce: Combine yogurt and sugar in small bowl.
