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) vanilla fat-free sugar-free pudding and pie filling mix*
1 teaspoon grated orange peel
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
Preheat oven to 325°F. Spray 9 (4-ounce) custard cups with nonstick cooking spray.
Divide bread cubes evenly among custard cups; bake 10 minutes. Sprinkle evenly with cranberries.
Combine remaining ingredients in medium bowl. Pour into custard cups over cranberries. Let stand 5 to 10 minutes.
Bake 25 to 30 minutes or until centers are almost set. Let stand 10 minutes before serving.
*Note. Do not use instant pudding and pie filling mix.
Yield: 9 servings.
Serving size: 1 bread pudding.
Nutrition Facts Per Serving:
Calories: 67
Carbohydrates: 11 g
Protein: 4 g
Fat: 1 g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 190 mg
Fiber: 1 g
Exchanges per serving:
1 Bread/Starch.