Monday, March 17, 2008

Pumpkin Bread Pudding


1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups fat-free (skim) milk
1 1/2 teaspoons vanilla
1 can (15 ounces) pumpkin
3/4 cup fat-free cholesterol-free egg product
6 cups bread cubes
1/2 cup chopped pecans

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

2.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.

3.Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan.