Recipe for Pumpkin Bread Pudding #2 (Lighter Recipe)

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Yield:

Ingredients:

Amount	Ingredient
1 cup	packed brown sugar
1 tsp	ground cinnamon
1/2 tsp	ground nutmeg
3 cup	fat-free (skim) milk
1/2 tsp	vanilla
1 x	16 oz can pumpkin puree
3/4 cup	fat-free cholesterol-free egg product
6 cup	bread cubes
1/2 cup	currants

Instructions:

Instructions: Heat oven to 350. Grease bottom and side of springform pan, 10x3 inches.

Mix all ingredients except bread, currants and pecans in large bowl until well blended. Stir in bread, currants and pecans. Let mixture stand 10 minutes; spoon into springform pan.

Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream or ice cream if desired. Refrigerate any remaining pudding.

T(Baking):
"1:00"

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