Pumpkie Pie Bread Pudding
A friend of mine shared a delicious sounding recipe for Pumpkin Custard Bread Pudding. It sounded delicious but was just too high in calories for me. This is my rendition of a lighter version.
3 cups fat-free milk
1 16 oz can Pumpkin
1/2 cup Splenda Granular
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
12 slices reduced-calorie white bread, torn into pieces
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large saucepan, combine dry pudding mix and milk. Cook over medium heat until mixture starts to thicken and begins to boil, stirring often. Remove from heat. Stir in pumpkin, Splenda, pumpkin pie spice, and vanilla extract. Add bread pieces. Mix gently to combine. Spread mixture evenly into prepared baking dish. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 mintues. Divide into 6 servings.
DIABETIC: 1 1/2 Starch, 1/2 Skim Milk