Realizations Inc

Many people enjoy bread pudding. For some it definitely triggers memories of Grandma’s cooking. Here is a fun way to use the basic recipe during the holidays—or any time.

The cranberries and pumpkin give the bread pudding a delicious twist.

Ingredients

• 2 cups pumpkin pie filling
• 2 cups rice milk (or equivalent)
• 1½  cups egg beaters
• ½ cup dried cranberries
• ½  cup raisins
• White sliced bread (day-old is best) to cover bottom of a 9x13 casserole with two layers

Assemble

Remove the bread slices from casserole and cut slices into 1 inch pieces.

Place bread and other ingredients In a large bowl. Mix gently

Spray the  9"x13" casserole with olive oil.

Pour mixture into the casserole. Cover and refrigerate for at least 4 hours or overnight.

Bake

Preheat the oven to 400 degrees F.

Place covered casserole in the oven and reduce temperature to 350 degrees F (or 340 if a glass casserole).

Bake for 30 minutes. Remove cover and bake an additional 30-45 minutes.

Test to see if done. Press the center with your finger. If the pudding is puffy, a little firm to the touch (but not wet), and browned on the top, remove from the oven.

Cool for 10-15 minutes. Cut into quares. Lift each square out of the casserole and place on a desert plate.  

Spray with whipped topping, if desired. Serve and enjoy.