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Cherry Bread Pudding

Beth Dreiling Hontzas; Lisa Powell Bailey
Prep time 25 mins
Stand time 40 mins
Bake time 35 mins
Yield Makes 6 servings
Bread pudding will rise to the top of ramekins as it bakes and may overflow. It will deflate once it's removed from oven.

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

Nutrition Information

  • calories 306
  • caloriesfromfat 0.0 %
  • fat 4.6 g
  • satfat 2.1 g
  • monofat 0.9 g
  • polyfat 0.7 g
  • protein 12.7 g
  • carbohydrate 51.4 g
  • fiber 1.9 g
  • cholesterol 8 mg
  • iron 2.9 mg
  • sodium 388 mg
  • calcium 196 mg

How to Make It

  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.

  4. 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.

  5. Note: Nutrition analysis includes sauce.