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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Bread pudding will rise to the top of ramekins as it bakes and may overflow. It will deflate once it's removed from oven. Ingredients:
1 (8-oz.) french bread loaf, cut into 1-inch pieces |
vegetable cooking spray |
2 cups fat-free milk |
1/2 (12-oz.) can fat-free evaporated milk |
3/4 cup no-calorie sweetener |
3/4 cup egg substitute |
1/4 cup sugar |
1 tablespoon butter, melted |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
cherry sauce |
Directions:
1. Preheat oven to 350°. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.
2. Whisk together milk and next 8 ingredients until blended. Pour milk mixture over bread in ramekins; let stand 30 minutes, pressing bread to absorb mixture after 15 minutes.
3. Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes. Spoon Cherry Sauce over bread pudding.
4. Note: For testing purposes only, we used Splenda No Calorie Sweetener, Granular. Instead of ramekins, place bread pieces in a 11- x 7-inch baking dish coated with cooking spray, and proceed with recipe as directed. (No need to place on baking sheet.) Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes.
5. Note: Nutrition analysis includes sauce.
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