TLC Cooking "Cranberry-Orange Bread Pudding"

Cranberry-Orange Bread Pudding

Cranberry-Orange Bread Pudding

YIELD Makes 9 servings
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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)

*Do not use instant pudding and pie filling mix.

PREPARATION:

Preheat oven to 325°F. Spray 9 (4-ounce) custard cups with nonstick cooking spray.
Evenly divide bread cubes among custard cups; bake 10 minutes. Sprinkle evenly with cranberries.
Combine remaining ingredients except ice cream in medium bowl. Carefully pour into custard cups. Let stand 5 to 10 minutes.
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.

This recipe appears in: Custards & Puddings

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Starch

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