This was a fun lower calorie option for dessert that I made this past week. It used up a loaf of stale bread so that was a bonus!
Pumpkin Cranberry Bread Pudding
1 15-ounce can pumpkin puree (NOT pumpkin pie mix!)
1 cup packed brown sugar
3 cups dairy milk (low-fat or non fat)
3/4 cup egg substitute (such as Egg Beaters®)
1 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
1 tsp pure vanilla extract
1 cup dried cranberries
6 cups stale bread cubes
Heat your oven to 350° and spray a 9×13″ baking dish with cooking spray, set aside.
In a large bowl combine everything but the cranberries and bread. Whisk till well combined. Add in the cranberries and bread, making sure everything is submerged. Let sit for 10 minutes. Pour it into the baking dish and bake for 1 hour or until a butter knife inserted near the center comes out mostly clean.
Let sit for 10 to 15 minutes before serving.