Recipe by Libby's
"This twist on a comfort food classic is sure to please your family or weekend guests. This traditional bread pudding has extra nutrition and taste using cracked-wheat bread and pumpkin. The simple brown sugar-yogurt sauce is a perfect complement to this dessert!"
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cracked or whole-wheat bread, cut into cubes
sweetened dried cranberries, chopped
2 (12 ounce) cans
NESTLE® CARNATION® Evaporated Lowfat 2% Milk
1 (15 ounce) can
LIBBY'S® 100% Pure Pumpkin
refrigerated egg substitute
packed brown sugar
pumpkin pie spice
Brown Sugar-Yogurt Sauce:
2 (6 ounce) containers
nonfat plain yogurt
packed brown sugar
This was pretty good. It was more moist than I'd expected. It does make a big batch. I don't use egg substitute, so I used 4 eggs. I also added a few cinnamon chips. The sauce was tasty and added a nice tang to the bread pudding. I'll make it again.
I made this for thanksgiving and WHAT A HIT!!! I didn't make the brown sugar sauce though, I didn't think it needed it. I warmed it up before serving and was it ever devine! It was like eating a warm hug! Thanks for putting this up!
This recipe was amazing, a hit at Thanksgiving for sure. I did alter the glaze a bit. I added 3 TBS of brown sugar and 1/4 cup of powdered sugar to make it a little sweeter. The cranberries made it great for those who don't like raisins!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Bread Pudding with Brown Sugar-Yogurt Sauce
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 20
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