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Cranberry-Orange Bread Pudding
Yield: Makes 9 servings
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) sugar-free vanilla pudding and pie filling mix*
1
teaspoon grated orange peel
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
Vanilla low-fat no-sugar-added ice cream (optional)
Preparation:
1.
Preheat oven to 325°F. Spray 9 (4-ounce) custard cups with nonstick cooking spray.
2.
Evenly divide bread cubes among custard cups; bake 10 minutes. Sprinkle evenly with cranberries.
3.
Combine remaining ingredients except ice cream in medium bowl. Carefully pour into custard cups. Let stand 5 to 10 minutes.
4.
Place cups on baking sheet; bake 25 to 30 minutes or until centers are almost set. Let stand 10 minutes. Serve with ice cream, if desired.
Nutritional Information:
| Serving Size: 1 bread pudding | |
| Fiber | <1 g |
| Carbohydrate | 11 g |
| Cholesterol | 2 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 13 % |
| Calories | 67 |
| Protein | 4 g |
| Sodium | 190 mg |
Dietary Exchange:
| Starch | 1 |
This recipe appears in:
Custards & Puddings
