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Pumpkin Bread Pudding
Serves 12-14
2 1/4 cups low-fat milk
1/2 cup firmly packed brown sugar
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves
1 (16-ounce) can mashed, cooked pumpkin
1 egg, lightly beaten
1 egg white, lightly beaten
6 (1-ounce) old croissants, cut into 1/2-inch cubes
vegetable cooking spray
Combine milk, brown sugar, cinnamon, ginger, cloves, pumpkin, and eggs in a large bowl; stir well with a wire whisk. Add bread; stir well.
Spray a baking pan with vegetable oil. Pour mixture into the pan. Bake at 350 degrees F for 1 hour and 15 minutes or until set. Serve warm.
Serves 12-14
2 1/4 cups low-fat milk
1/2 cup firmly packed brown sugar
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves
1 (16-ounce) can mashed, cooked pumpkin
1 egg, lightly beaten
1 egg white, lightly beaten
6 (1-ounce) old croissants, cut into 1/2-inch cubes
vegetable cooking spray
Combine milk, brown sugar, cinnamon, ginger, cloves, pumpkin, and eggs in a large bowl; stir well with a wire whisk. Add bread; stir well.
Spray a baking pan with vegetable oil. Pour mixture into the pan. Bake at 350 degrees F for 1 hour and 15 minutes or until set. Serve warm.
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