Sunday, October 4, 2009

Pumpkin Bread Pudding

Pumpkin Bread Pudding
4 beaten eggs
2 cups fat free milk
1/3 cup splenda brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/2 can of canned pumpkin
3 TBL sugar free maple syrup
3 to 4 cups bread (I used whole wheat WW bread)
1/3 cup of crasins

In a mixing bowl beat all wet ingredients and add crasins. Cut bread in cubes and put in baking dish. I used a round deep baking dish. Spray baking dish with baking spray and add bread.
Pour wet ingredients over bread. Bake at 325 degree oven for 35 to 40 minutes or until a knife inserted near center comes out clean.
Cool slightly and serve. I served with a spoonful of fat free carmel dipping sauce ready made for dipping apples in. A cheater way to have a carmel sauce topping.

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