Quick Cranberry Bread Pudding

Name: Quick Cranberry Bread Pudding
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 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 vanilla extract; 1/8 teaspoon ground cinnamon

Extra French bread and dried cranberries find a new use in this moist and comforting medley from Irene Erickson. “I love to cook, and I really enjoy this quick-to-make dish,” she writes from Lacona, New York.

Ingredients

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 vanilla extract
1/8 teaspoon ground cinnamon

Directions

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 in the center comes out clean. Serve warm.

Nutrition Facts

1 each: 168 calories, 1g fat (0 saturated fat), 2mg cholesterol, 205mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

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Originally published as Cranberry Bread Pudding in Light & Tasty October/November 2007