- 1 cup cubed day-old French bread (1/2-inch cubes)
- 2 tablespoons dried cranberries
- 2/3 cup fat-free milk
- 1/4 cup egg substitute
- 2 tablespoons brown sugar
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 1/8 teaspoon ground cinnamon
- Divide bread cubes and cranberries between two 10-oz. ramekins or custard cups coated with cooking spray. Place on a baking sheet.
- In a small bowl, combine the remaining ingredients. Pour over bread mixture. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 2 servings.
Originally published as Cranberry Bread Pudding in Light & Tasty October/November 2007, p37
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