Pumpkin Cranberry Bread Pudding

Pumpkin Cranberry Bread Pudding

Based on a recipe from the Joy of Cooking.

Ingredients

• cooking spray
• 10 cups bread rolls or sweetened bread (doughnuts, muffins)
• 1 1/2 cup dried cranberries
• 4 eggs
• 3/4 cup egg whites
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt
• 1 1/2 cup sugar
• 3 cups milk
• 2 12-ounce cans evaporated milk
• 2 cups fresh pumpkin puree

Directions

1. Spray the inside of a 15x10x 2 inch rectangular baking dish and set aside.
2. Cut or tear bread into 1/2 inch pieces. You should have about 10 lightly packed cups of bread pieces. Place in a large bowl.
3. Cover bread with dried cranberries.
4. In a medium bowl whisk eggs and egg whites.
5. Add vanilla, pumpkin pie spice, salt , sugar, skim milk and condensed milk to eggs and whisk until blended.
6. Pour egg, spice and milk mixture over bread and cranberries. Mix together bread and liquids until bread is saturated. Let stand for 30 minutes periodically pressing the bread down with a spoon or spatula to help bread absorb the liquid.
7. Preheat oven to 350 degrees F.
8. Baked the pumpkin and cranberry bread pudding in a water bath until puffed and firm in the center - about 1 1/2 hours.
9. Serve warm or cold, either plain or with whipped cream or ice cream.