Pumpkin Bread Pudding with Brown Sugar-Yogurt Sauce 12 slices cracked or whole wheat bread, cut into cubes (12 cups) 1 cup sweetened dried cranberries, chopped 2 cans (12 ounces each) evaporated low-fat 2% milk 1 can (15 ounces) canned pumpkin 1 cup refrigerated egg substitute or 4 large eggs, lightly beaten 1 cup packed brown sugar 1 teaspoon vanilla extract 2 teaspoons pumpkin pie spice ¼ teaspoon salt Brown Sugar-Yogurt Sauce (below)

Directions: BREAD PUDDING: Heat oven to 350°F. Grease a 13x9-inch baking dish. Combine bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice, and salt in medium bowl. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes. Bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Brown Sugar-Yogurt Sauce. Makes 15 servings. BROWN SUGAR-YOGURT SAUCE: Combine 2 containers (6 ounces each) or 1 ½ cups nonfat plain yogurt and 3 tablespoons packed brown sugar in small bowl. (Recipe from Libby’s) *See more recipes in our desserts collection