Pumpkin Bread Pudding
|Raisin bread||8 Ounce, cut into cubes (1/2 Loaf)|
|Canned pumpkin||1 Cup (16 tbs) (Solid Pack)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Liquid egg substitute/2 eggs, beaten||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Liquid spice ginger/1 teaspoon freshly grated gingerroot||1⁄2 Teaspoon (Dilijan)|
|Light evaporated skimmed milk||12 Ounce (1 Can)|
|Walnuts||1⁄3 Cup (5.33 tbs), chopped|
Preheat oven to 400°F.
Place bread cubes in 9-inch pie plate or 9-inch round or square baking dish sprayed with nonstick cooking spray.
Combine pumpkin, brown sugar, egg substitute, vanilla and liquid spice ginger.
Stir in evaporated milk and pour over cubed bread, coating all bread cubes with pumpkin mixture.
Sprinkle with walnuts.
Bake 25 to 30 minutes or until knife inserted near center comes out clean.
Cut into wedges to serve.