Luscious Pecan Bread Pudding
Makes 6 servings
|3||cups day-old French bread cubes|
|3||tablespoons chopped pecans, toasted|
|2-1/4||cups low-fat (1%) milk|
|3/4||teaspoon ground cinnamon, divided|
|3/4||cup reduced-calorie cranberry juice cocktail|
|1-1/2||cups frozen pitted tart cherries|
|2||tablespoons sugar substitute|
- Toss bread cubes and pecans in soufflé dish. Combine milk, eggs, sugar, vanilla and 1/2 teaspoon cinnamon in large bowl. Pour over bread mixture in soufflé dish. Cover tightly with foil. Make foil handles (see note). Place soufflé dish in slow cooker. Pour hot water into slow cooker to about 1-1/2 inches from top of soufflé dish. Cover; cook on LOW 2 to 3 hours.
- Meanwhile, combine cranberry juice and remaining 1/4 teaspoon cinnamon in small saucepan; stir in frozen cherries. Bring sauce to a boil over medium heat; cook about 5 minutes. Remove from heat. Stir in sugar substitute.
- Lift soufflé dish from slow cooker with foil handles. Serve bread pudding with cherry sauce.
Tear off three 18X2-inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to allow for easy removal of bread pudding.
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||25 %|
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