Cranberry-Orange Bread Pudding

Text Size:

Ingredients

2 cups (4 slices) cubed cinnamon bread
1/4 cup dried cranberries
2 cups low-fat (1%) milk
1/2 cup cholesterol-free egg substitute
1 package (4-serving size) vanilla fat-free sugar-free pudding and pie filling mix*
1 teaspoon grated orange peel
1 teaspoon vanilla
1/2 teaspoon ground cinnamon

Directions

Yield:
9 servings

Serving size:
1 bread pudding

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.