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OK, I made this last night... and made the following changes, I was testing it without the nuts for Kandee, since she had some company over that she will be baking for this week...I wanted to make sure it was GOOD!!

PUMPKIN BREAD PUDDING

1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
3 cups soy, almond or rice milk (I used Vanilla Soy)
1 1/2 teaspoons vanilla (I left this out because of the vanilla in the soy milk)
1 15 ounce can pure pumpkin (not pumpkin pie mix)
3/4 cup egg substitute or 6 egg whites
6 slices bread, any kind you like (I used Gais Brand Think Sliced French Bread)
1/2 cup chopped pecans (I left this out this time)

Pre-heat oven to 350. Blend all ingredients except bread and pecans well. Tear bread into crumbs, and mix in. Add pecans, place into greased 8X8 inch square or 9- inch round baking dish and let sit for 10 minutes. Bake for 50-60 minutes, or until knife inserted comes out clean.


*tip: add a slice or two at a time, stir and then transfer to prepared pan, then continue with remaining slices. After you have all your bread in the baking pan, add as much of the liquid mixture to the pan without it spilling over. After you have waited the 10 min then you can drizzle any more remaining liquid that you might have left over, again careful of spilling over.

As I made it tonight....the WHOLE thing was 1850 calories, so divide by how ever many servings YOU get out of it to figure out your per serving calories. I got 10 servings at 185 calories each.

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