8 slices whole wheat bread
1 cup egg substitute
2 ¼ cups skim milk
1 can (16 oz.) pumpkin
1 cup brown sugar
1 ½ teaspoon cinnamon
1 ½ teaspoon pumpkin pie spice
½ teaspoon nutmeg
1 teaspoon vanilla
¾ cup raisins
Makes 12 ½-cup servings
- Preheat oven to 37 degrees.
- Crumble bread by hand, or make crumbs in a blender or food processor.
- Combine egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla. Add raisins and combine with bread crumbs in a lightly oiled 2-quart casserole dish.
- Set 2-quart casserole dish in a larger baking dish filled partially with hot water. Bake one hour or until knife inserted in center comes out clean.
- Serve with Yogurt Dessert Sauce.
Yogurt Dessert Sauce
2 cups plain low-fat yogurt
1 teaspoon vanilla extract
¼ cup sugar
Makes about 2 cups, enough topping for 8 servings.
- Combine all ingredients and stir well.
Reprinted with the permission of the Department of Health and Human Services.
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