Apricot-pumpkin Bread Pudding, Diabetic/heart Healthy

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• nonstick cooking spray
• 4 slices whole wheat bread, cut into 1/2-inch cubes (about 3 cups)
• 1/3 cup snipped dried apricot
• 3/4 cup egg beaters egg substitute (or egg whites)
• 2 cups nonfat milk
• 1 cup canned pumpkin
• 2 tablespoons splenda sugar substitute
• 1/2 teaspoon ground cinnamon or 1/2 teaspoon pumpkin pie spice
• frozen fat-free whipped dessert topping, thawed (optional)

Recipe

• 1 preheat oven to 350 degree f.
• 2 coat a 2-quart square baking dish with nonstick cooking spray.
• 3 in the prepared baking dish, combine bread cubes and dried apricots; set aside.
• 4 in a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
• 5 slowly pour pumpkin mixture over bread mixture in baking dish.
• 6 gently press bread mixture down into liquid to moisten.
• 7 let stand for 15 minutes.
• 8 bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean.
• 9 cool slightly; serve warm.
• 10 if desired, serve with dessert topping. makes 9 servings.