Preheat oven to 325°F. Spray 9 (4-ounce) custard cups with nonstick cooking spray.
Divide bread cubes evenly among custard cups; bake 10 minutes. Sprinkle evenly with cranberries.
Combine remaining ingredients in medium bowl. Pour into custard cups over cranberries. Let stand 5 to 10 minutes.
Bake 25 to 30 minutes or until centers are almost set. Let stand 10 minutes before serving.
*Note. Do not use instant pudding and pie filling mix.
Calories: 67 calories, Carbohydrates: 11 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 190 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch.
Copyright Diabetic Cooking.