Pumpkin Bread Pudding
3 cups French bread, cubed
2/3 cup 1% low fat milk
1/4 cup canned pumpkin
1 egg
1 egg white
8 packets SPLENDAR No Calorie Sweetener with Fiber
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons chopped pecans
Preheat oven to 350 degrees F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use. Cut bread into one-inch cubes. Set aside.
Mix milk, pumpkin, egg, egg white, SPLENDA, spices and vanilla together in a medium mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.
Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10-15 minutes or until firm to the touch. Serve warm or chilled.
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