Instructions: Beat the egg and egg whites together until they;re a light lemon color.

Combine the eggs, pumpkin, milk, and margarine in an electric slow cooker.

(3-1/2 to 4 quart). Stir in the sugars, cinnamon, allspice, nutmeg, raisins or dates and brad cubes. Cover and cook on LOW until a knife inserted in the center of the pudding comes out clean, 5-1/2 to 7-1/2 hours. Serve with 1-1/2 cups of the Yogurt Topping.

BRANDIED YOGURT TOPPING; place 2 cups low-fat vanilla yogurt in a cheesecloth-lined strainer or colander (or use a coffee filter). Let it drain in the refrigerator while the pudding is cooking. Stir 1 teaspoon brandy extract into the drained yogurt.

NOTES : I am still trying to find a bread pudding recipe that BOTH like.

(Bob likes the stuff more than I do) Just found this one - bet it would have more moisture and be lighter than the one made with stale Grands biscuits.

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