Cherry Bread Pudding

Ingredients

• 8 oz bread loaf french cut into 1-inch pieces
• 1 tablespoon butter melted
• 6 servings cherry sauce 
• 0.8 cup egg substitute 
• 12 oz evaporated milk fat-free canned
• 2 cups milk fat-free
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 0.8 cup no-calorie sweetener 
• 0.3 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• baking sheet
• oven
• knife
• whisk
• ramekin
• baking pan

Directions

1. Preheat oven to 35
2. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray.
3. Place ramekins on a baking sheet.
4. Whisk together milk and next 8 ingredients until blended.
5. Pour milk mixture over bread in ramekins; let stand 30 minutes, pressing bread to absorb mixture after 15 minutes.
6. Bake at 350 for 30 to 35 minutes or just until a knife inserted in center comes out clean.
7. Let stand 10 minutes. Spoon Cherry Sauce over bread pudding.
8. 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.)
9. Bake at 350 for 30 to 35 minutes or just until a knife inserted in center comes out clean.
10. Let stand 10 minutes.