Cherry Bread Pudding

Prep: 25 min., Stand: 40 min., Bake: 35 min. Bread pudding will rise to the top of ramekins as it bakes and may overflow. It will deflate once it's removed from oven.

Yield: Makes 6 servings

Ingredients

• 1  (8-oz.) French bread loaf, cut into 1-inch pieces
• Vegetable cooking spray
• 2  cups  fat-free milk
• 1/2  (12-oz.) can fat-free evaporated milk
• 3/4  cup  no-calorie sweetener
• 3/4  cup  egg substitute
• 1/4  cup  sugar
• 1  tablespoon  butter, melted
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground nutmeg
• Cherry Sauce

Preparation

1. Preheat oven to 350°. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.

2. Whisk together milk and next 8 ingredients until blended. Pour milk mixture over bread in ramekins; let stand 30 minutes, pressing bread to absorb mixture after 15 minutes.

3. Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes. Spoon Cherry Sauce over bread pudding.

Note: For testing purposes only, we used Splenda No Calorie Sweetener, Granular. Instead of ramekins, place bread pieces in a 11- x 7-inch baking dish coated with cooking spray, and proceed with recipe as directed. (No need to place on baking sheet.) Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes.

Note: Nutrition analysis includes sauce.

Nutritional Information

Calories:

306 (0.0% from fat)

Fat:

4.6g (sat 2.1g,mono 0.9g,poly 0.7g)

Protein:

12.7g

Carbohydrate:

51.4g

Fiber:

1.9g

Cholesterol:

8mg

Iron:

2.9mg

Sodium:

388mg

Calcium:

196mg