Pumpkin Cranberry Bread Pudding #glutenfree Recipe

Ingredients

• 24 ounces whole wheat bread, stale but not hard (you can also use gluten free bread)
• 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 (I used coconut palm sugar)
• 3 cups skim milk
• 2 12-ounce cans fat free evaporated milk
• 1 15-ounce can pumpkin puree
• Total Fat: 2.8g
• Saturated fat: 0.8g
• Unsaturated fat: 2g
• Sugar: 29.8g
View Full Recipe at This Mama Cooks!