Pumpkin Bread Pudding - Caramel Apple & Pecans

super easy, super delicious... and better for you than pumpkin pie... I hope!

• Ready In: 45 mins
• Serves: 6
• Yields: 1 pan

Ingredients

• 2  eggs
• 3⁄4 cup light brown sugar
• 3⁄4 cup  fat free Greek yogurt
• 2  cups pumpkin puree (or 15oz can)
• 1  apple
• 1  teaspoon vanilla
• 1  teaspoon pumpkin pie spice
• 10  ounces  stale bread
• 1⁄2 cup pecans

Directions

1. Puree the apple.
2. Mix everything in the order given.
3. Once it's all mixed, throw in your stale bread (I used my Sponge started Challah, but anything stale will work) and let it sit together for 20-ish minute.
4. If you want it dryer pour it into a pie plate, if you want it wetter, a bread pan.
5. Top with Pecans.
6. Baked at 350F in for 25-40min -- it's up to you how "done" you want it to be.
7. I like it so it's like a pumpkin custard ;).