Cherry Bread Pudding

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. 1. Preheat oven to 350°. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.
2. 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. 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.