Pumpkin Bread Pudding

Ingredients

• White bread

  Commercially prepared (includes soft bread crumbs)

  1 slice or 25g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

• Pumpkin

  Cooked, boiled, drained, without salt

  15 oz or 425g

• Brown sugar

  1 cup packed or 220g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Pumpkin pie spice

  Spices

  1 ½ tsp or 3g

• Cinnamon

  Spices, ground

  1 ½ tsp or 4g

• Vanilla

  Yo-Plus - Yoplait

  150g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

Directions

1. Cut a day old loaf of french bread into one-inch chunks. Place the chunks in a large glass casserole dish that has been coated in non-stick spray. Sprinkle with raisins.
2. In a bowl combine the pumpkin puree, eggs, brown sugar, cinnamon, pumpkin pie spice and vanilla. Stir until evenly combined. Whisk in the milk.
3. Pour the pumpkin/milk mix over the bread cubes and give it a gentle stir to coat the cubes. Preheat the oven to 350 degrees. Let the bread cubes soak in the pumpkin mix as the oven heats.
4. Bake the bread pudding for 40-45 minutes or until the center has set (poke with a toothpick, it should come out clean). Serve with maple syrup, whipped cream, vanilla yogurt or caramel sauce.
5. (source: https://www.budgetbytes.com/2010/10/pumpkin-bread-pudding/)