Pumpkin Bread Pudding with Brown Sugar-Yogurt Sauce

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!

Pumpkin Bread Pudding with Brown Sugar-Yogurt Sauce
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    15
    servings

Ingredients

  • 12 slices cracked or whole-wheat bread, cut into cubes (12 cups)
  • 1 cup sweetened dried cranberries, chopped
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 can (15 oz.) 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

Instructions

BROWN SUGAR-YOGURT SAUCE
2 containers (6 oz. each) or 1 1/2 cups nonfat plain yogurt
3 tablespoons packed brown sugar

FOR BREAD PUDDING:
PREHEAT oven to 350º 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.

TIP:
• Bread Pudding can be served with lowfat or fat free whipped topping instead of Brown Sugar-Yogurt Sauce.

Nutritional Information

% Daily Value *

  • Total Fat 2g 3%
  • Saturated Fat 1g 5%
  • Cholesterol 10mg 3%
  • Sodium 250mg 10%
  • Carbohydrates 43g 14%
  • Dietary Fiber 3g 12%
  • Vitamin A 70%
  • Vitamin C 2%
  • Calcium 20%
  • Iron 6%
  • Sugars 29g
  • Protein 8g

* Percentage Daily Values are based on a 2000 calorie diet.

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