Pumpkin Bread Pudding

I have been on an absolute pumpkin "binge" if you will. This happens to me in the fall, I go a little crazy. I was stalking other peoples blogs and noting their recipes and came across pumpkin bread pudding a LOT! I have never even heard of this! I have never made bread pudding but it's something I love to eat. While I love the traditional pumpkin desserts, I thought it a good idea to try out a new thing or two.

This tasted JUST like pumpkin pie. This recipe asks that you use bread crumbs and its was delicious but I am intriguied to know what it is like with bread chunks. Regardless, I loved this dessert. The recipe called for raisins but I didn't care for that so I ommited them and I added toasted pecans to give it a little "oomph" but its great even without them :) Oh and this is a lower-fat version and you'd never guess! I topped with fat free whipped topping and it was tastyyyy...mmmm...pumpkin

Pumpkin Bread Pudding
Adapted from Food.com

Ingredients:
8 slices whole wheat bread
1 cup egg substitute
2 1/4 cups skim milk
1 (15 ounce) can pumpkin
1 cup brown sugar
1 1/2 teaspoons cinnamon
3/4 teaspoons ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup pecan halves

Directions:

Preheat oven to 375 degrees. Lightly oil a 2-quart casserole dish and set aside.

Crumble the bread by hand or food processor to make bread crumbs. Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla. Fold in and bread crumbs. Top with pecans.

Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water. 7 Bake 1 hours or until knife inserted in center comes out clean.