• Servings: 8
• Preparation Time: 20
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups fat-free (skim) milk
• 1 1/2 teaspoons vanilla
• 1 can (15 ounces) pumpkin (not pumpkin pie mix)
• 3/4 cup fat-free cholesterol-free egg product
• 6 cups bread cubes
• 1/2 cup currants
• 1/2 cup chopped pecans
• Cream or ice cream, if desired

1. Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.
2. Mix all ingredients except bread, currants and pecans in large bowl until well blended.
3. Stir in bread, currants and pecans.
4. Let mixture stand 10 minutes; spoon into springform pan.
5. Bake 50 to 60 minutes or until knife inserted in center comes out clean.
6. Let stand 10 minutes; remove side of pan.
7. Serve warm with cream. Refrigerate any remaining pudding.

Pumpkin bread or bread pudding? You don’t need to choose with this deliciously low-fat recipe! Prep Time:20 min Start to Finish:1 hr 40 min Makes:8 servings