*A Too Yummy Tuesday Favorite!*
Pumpkin Bread Pudding with Brown Sugar/Yogurt Sauce
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
Today's recipe makes the house warm and wonderful-smelling on those chilly winter days!
PUMPKIN BREAD PUDDING W/ BROWN SUGAR-YOGURT SAUCE
I loves me some pumpkin, and this ingredient turns up in everything at our house from chili to fudge. This is a delicious take on bread pudding. The yogurt sauce is easy and delish! Sometimes, however, I like to add a little something extra with either a dollop of whipped cream or a little vanilla ice cream.
12 slices bread, cut into cubes (12 cups)
1 cup sweetened dried cranberries or raisins, chopped
2 cans (12 fl. oz. each) evaporated milk
1 can (15 oz.) canned pumpkin
1 cup refrigerated egg substitute or 4 large eggs, slightly beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Heat oven to 350ºF. 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 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Sauce.
Brown Sugar/Yogurt Sauce
2 containers (6 oz. each) or 1 1/2 cups nonfat plain yogurt
3 tablespoons packed brown sugar
Combine in a small bowl and stir well. Serve over bread pudding.
Makes 15 servings.