Puddings & Flans
KEY INGREDIENTS
INGREDIENTS
- ●12 slices cracked or whole-wheat bread, cut into cubes (12 cups)
- ●1 cup sweetened dried cranberries, chopped
- ●2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ●1 can (15 ounces) LIBBY'S® 100% Pure 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
- ●2 containers (6 ounces each) or 1 1/2 cups nonfat plain yogurt
- ●3 tablespoons packed brown sugar
MAKE IT
Step 1
Preheat oven to 350º F. Grease 13 x 9-inch baking dish.
Step 2
Combine bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, 1 cup 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.
Step 3
Bake for 45 to 55 minutes or until knife inserted in center comes out clean.
Step 4
Combine yogurt and 3 tablespoons sugar in small bowl. Serve bread pudding warm with Brown Sugar-Yogurt Sauce.
TIPS
•Bread Pudding can be served with lowfat or fat free whipped topping instead of Brown Sugar-Yogurt Sauce.
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