INGREDIENTS:

1/2 cup fat-free yogurt
3/4 cup white sugar
2 eggs
1/2 cup egg substitute
1 cup dried currants
1 cup golden raisins
1/2 cup chopped pecans
1 tablespoon all-purpose flour
7 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread, cubed
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
Cream together yogurt and sugar. Beat in eggs, one at a time, then egg substitute until fully incorporated. In a separate bowl, toss currants, raisins and pecans with flour. Fold into yogurt mixture. Fold in bread, cinnamon, allspice, cloves and pumpkin pie spice. Pour into an 8×8 inch baking dish.
Bake in preheated oven 40 minutes, until set.

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