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tweaked from Betty Crocker recipe Pumpkin Bread Pudding
Date product posted
Sun November 27, 2005
Great dessert using Dottie's pumpkin pound cake or subs any lc bread/muffin/cake you'd like.
1-15 ounce can plain pumpkin
2 ˝ tsp. Pumpkin pie spice
1 tsp. Vanilla
1 cup sugar free pancake syrup (Atkins)
2 cups (1 pint) heavy cream
˝ loaf Dotties pumpkin pound cake, toasted and cubed
˝ cup dried, unsweetened cranberries
˝ cup chopped pecans
16 pecan halves
How To Prepare:
Heat oven to 350*F. Grease bottom and sides of a 13x9 or a 9x9x3 inch deep dish baking pan. Mix all ingredients except bread (cake) cubes, cranberries and pecans. Stir in bread cubes, cranberries and chopped pecans. Spoon into pan and arrange pecan halves on top. Bake 50-60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; Serve warm with whipped cream. Refrigerate leftovers.
Using the 9x9 deep dish pan I had to bake it about 1 hour 45 min. to get the clean knife.