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- 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!
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