8 1/2 cups (1-inch cubed) French bread (about 10 ounces)
1 cup 1% low-fat milk
1/2 cup granulated sugar
1/2 cup evaporated fat-free milk
1/2 cup packed light brown sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 (15-ounce) can unsweetened pumpkin
3 large eggs, lightly beaten
3 cups vanilla fat-free, no sugar added ice cream
How to Make It
Preheat oven to 350°.
Place bread cubes in a large bowl. Combine milk and next 7 ingredients in a large bowl, stirring well with a whisk. Pour pumpkin mixture over bread cubes, folding mixture gently to coat bread cubes; let stand 15 minutes.
Spoon bread cube mixture into a 13 x 9-inch baking dish coated with cooking spray.
Bake at 350° for 35 minutes or until pudding is set. Remove from oven; let let stand 15 minutes. Serve warm with ice cream.