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Pumpkie Pie Bread Pudding




Source of Recipe


Heather Woodford






Recipe Introduction


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.
Serves 6





List of Ingredients



• 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
  
• 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
  






Instructions



1. 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.
   






Final Comments


165 Calories

DIABETIC: 1 1/2 Starch, 1/2 Skim Milk