Cranberry Bread Pudding the Editors of Publications International, Ltd.
Makes 1 serving
|1/2||cup day-old French bread cubes|
|1||tablespoon dried cranberries or tart cherries|
|1/3||cup fat-free (skim) milk|
|1||tablespoon refrigerated cholesterol-free egg substitute|
|1||tablespoon brown sugar|
|1/8||teaspoon ground cinnamon|
- Preheat oven to 350°F. Toss together bread cubes and cranberries. Place in 6-ounce custard cup.
- Stir together milk, egg substitute, brown sugar, vanilla and cinnamon. Pour over bread mixture. Bake 22 to 25 minutes or until knife inserted in center comes out clean. Cool slightly.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||5 %|
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