Pumpkin Bread Pudding

Pumpkin Bread Pudding

6 cups bread, torn into small pieces (day-old or stale bread works great)
3 cups fat-free milk
4 large eggs
2/3 cup Splenda
2/3 cup brown sugar
2 cups mashed pumpkin
1/2 cup raisins
3 tablespoons melted butter
1 teaspoon ground cinnamonn
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla

Grease a 9X13-inch baking dish with cooking spray. Preheat oven to 350 degrees.

Place bread in bottom of baking dish. Cover with milk and allow to soak as you mix the other ingredients.

In a separate bowl, combine eggs, Splenda, sugar, pumpkin, raisins, butter, spices, and vanilla. Blend well.

Pour pumpkin mixture over soaked bread and use a wooden spoon to press pumpkin mixture into bread mixture until it is covered.

Bake at 350 degrees for 45-60 minutes or until set.

NOTE: Can serve as breakfast treat as is or as dessert when topped with whipped topping or ice cream

Recipe adapted from: About.com