Cranberry-Pumpkin Bread Pudding

By carvalhohm

Ingredients

• 3 eggs
• 1-1/2 cups 2% milk
• 1 can (15 ounces) solid-pack pumpkin, divided
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon pumpkin pie spice
• 5 cups cubed day-old bread
• 1/2 cup dried cranberries
• 1/2 cup fat-free caramel ice cream topping
• 1/4 cup chopped walnuts

Details

Servings 9
Adapted from tasteofhome.com

Preparation

Step 1

In large bowl, combine eggs, milk, 1 cup pumpkin, brown sugar, vanilla and pie spice. Stir in bread cubes and cranberries.

Transfer to 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Uncover and bake 10-15 minutes longer or until knife inserted near center comes out clean.

Meanwhile, in small saucepan, combine ice cream topping and remaining pumpkin. Cook and stir over medium heat until heated through. Stir in walnuts. Serve with pudding. Yield: 9 servings (1-1/3 cups sauce).