Pumpkin Bread Pudding with Candied Pumpkin Seeds
Makes 8 servings (1/2 cup each with toppings)

INGREDIENTS
Bread Pudding
8 ounce whole grain bread loaf (8 slices whole grain bread), chopped into 1/2 inch pieces
1 can (15 ounce) pumpkin
1.5 cups unsweetened vanilla almond milk
1 Tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1/4 cup maple syrup
1/4 cup golden raisins
Cooking spray

Yogurt Topping
1 cup plain low fat Greek yogurt
1.5 Tablespoons maple syrup

Candied Pumpkin Seeds
1/4 cup hulled pumpkin seeds (“green pumpkin seeds”)
1 Tablespoon maple syrup

DIRECTIONS

1. Pre-heat oven to 350 degree F.
   
2. Mix bread pudding ingredients together and put into baking dish misted with cooking spray.
3. Bake uncovered for 30 minutes, until liquid is absorbed.
   
4. Stir together yogurt with maple syrup. Set aside.
   
5. In skillet, sauté pumpkin seeds with maple syrup for 5 minutes, until syrup thickens and seeds are coated. Set aside to cool.
   
6. Serve bread pudding with yogurt topping and candied pumpkin seeds.

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Nutrition Facts Serv. size 1/2 C. + toppings (186g) Servings 8 Calories 195   Fat Cal. 38   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 4g 6% Total Carb. 33g 10%   Sat. Fat 1g 4%   Fiber 4g 15%   Trans Fats 0g     Sugars 16g   Cholest. 0mg 0% Protein 8g   Sodium 176mg 8%       Vitamin A 145% Vit. C 4% Calcium 15% Iron 15%