I made this while I was home this weekend with the kids in an attempt to find some alternatives to the traditional Holiday Dessert spread.  I must say that it turned out SO good!  There are a few things that I will likely tweak next time to see how it turns out only because I was low on a few of my staples that I normally keep around.

Pumpkin Bread Pudding

3/4 C pureed 100% pumpkin
1 1/2 C low fat or skim milk*
1/2 C unsweetened apple sauce
1/2 C unpacked brown sugar*
1/4 tsp sea salt
3 eggs
1 tbsp pumpkin pie seasoning
5 slices of whole wheat or grain bread

Preheat oven to 350°.  You will need a large mixing bowl, toaster, whisk, good knife, and a deep casserole dish.  Whisk all ingredients except for the bread together in the mixing bowl and set aside.  Toast the bread to a medium color.  This will help the bread keep it's form when the custard is poured on top.  Cut toast into cubes and place directly in the ungreased casserole.  Pour pumpkin mixture over cubes and place in the oven for about 30 minutes or until set.  Top with your choice of coconut whip (directions posted below), real whipped cream (as in heavy whipping cream beat with a mixer to light and delicious topping...NOT the fake stuff...please!?!), or good old vanilla ice cream (which kind of defeats the purpose of making this a little healthier but it's really good, just ask my 8 year old!)

*I only had about 1 C unsweetened almond milk in the fridge so next time I will make sure I have enough and swap out regular milk for almond milk but I didn't want to sacrifice my last glass for my kids dessert...I know I know...
*Pure maple syrup would likely be a great substitute for the brown sugar but I was out.  Pure maple syrup will definitely increase the cost of making this dish but the depth of flavor may be more than worth it not to mention you will completely remove refined sugar.