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Cranberry-Orange Bread Pudding -- e-w

Source of Recipe

TOH Diabetic Cookbook 2005
Cranberry-Orange Bread Pudding -- e-w
Serves: 9

2 c. cubed cinnamon bread
1/4 c. dried cranberries

2 c. 1% milk
1/2 c. cholesterol-free egg substitute
1 4-serving size pkg. fat-free sugar-free cook and serve vanilla pudding & pie filling
1 tsp. orange peel
1 tsp vanilla
1/2 tsp cinnamon

Optional: Low-fat no-sugar-added vanilla ice cream

Preheat oven to 325�. Spray 9 (4-oz.) custard cups with non-stick cooking spray.

Divide bread cubes evenly among custard cups; bake 10 minutes. Sprinkle evenly with cranberries. Combine remaining ingredients except ice cream in medium bowl. Carefully pour over mixture in custard cups. Let stand 5 to 10 minutes

Place cups on baking sheet; bake 25-30 minutes or until centers are almost set. Let stand 10 minutes. Serve with ice cream if desired.

One 12-cup pudding only equals: 67 calories�1 gm fat (trace saturated)�4 gm protein�11 gm carbohydrate�trace fiber�2 mg cholesterol�190 mg sodium +++EXC: 1 starch +++WWP:1