Cranberry-Orange Bread Pudding the Editors of Publications International, Ltd.
Cranberry-Orange Bread Pudding
Makes 9 servings
|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|
|1/2||teaspoon ground cinnamon|
|Vanilla low-fat no-sugar-added ice cream (optional)|
*Do not use instant pudding and pie filling mix.
- 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.
|Serving Size:||1 bread pudding|
|Calories from Fat||13 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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