Healthier Pecan Pie Bread Pudding

Being on a diet is hard around the holidays, so I try to lighten up my recipes so that I can enjoy them as well.

This is a recipe based off of the original post by Just A Pinch Recipes. If you don't have to watch your weight during the holidays, I suggest trying the original recipe.  If this lightened up version is good, I know the full blown version has to be excellent.

Healthier Pecan Pie Bread Pudding

INGREDIENTS:

8 cup bite-sized 40 calorie a slice bread pieces

2 Tbsp reduced calorie butter, melted

3/4 cup egg beaters (equivalent to 3 eggs)

1 cup light corn syrup 

1/4 cup fat free pancake syrup

1/3 cup Splenda brown sugar blend

1/4 cup Splenda

1 tsp maple or vanilla extract (I used maple)

1/2 tsp salt

1 tsp ground cinnamon

3/4 cup pecans, chopped

DIRECTIONS:

Preheat oven to 375 degrees.  Spray a 9 x 9 dish with butter flavored cooking spray.

Place the bread pieces into the dish.  Pour the melted butter over the bread.  If there are any areas that did not get covered by the butter, I sprayed that area with the butter flavored cooking spray.

In a large bowl, mix together the egg beaters, corn syrup, pancake syrup, Splenda brown sugar, Splenda white sugar, maple or vanilla extract, cinnamon, and salt.  Stir in pecans.

Pour mixture evenly over bread pieces.  Use a spoon or spatula to push bread pieces into the syrup mixture so that all pieces are coated.  If some areas are not coated, feel free to add additional fat free pancake syrup to those spots.

Bake at 375 degrees for about 45 minutes.  Preferably serve warm.  However, it was still good the next day - for me anyway. :)

Enjoy!