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Serves 8
3 slices Mrs Baird's bread
2 tablespoons lite margarine, softened
1/2 cup sliced canned peaches
1/2 cup sliced canned pears
1/4 cup dried cranberries
1 egg
1/2 cup egg substitute
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups fat-free milk
1 teaspoon vanilla extract
fat-free whipping topping
Spread margarine thinly on both sides of slices of bread. Cut each slice into 3/4-inch cubes. Place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable oil spray. Arrange peaches and pears on top of bread and sprinkle cranberries over all. In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined. Gradually add milk to egg mixture, stirring well. Stir in vanilla. Pour egg mixture over bread mixture; do not stir. Bake bread pudding in a preheated 350° F oven for 45 to 50 minutes, or until pudding is lightly browned. Top each serving with a small amount of fat-free whipped topping and serve.
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