Thursday, February 21, 2008

Cherry Bread Pudding

1-8oz. French Bread Loaf, cut into 1-inch pieces
Vegetable Cooking Spray
2 cups Fat Free Milk
1/2 of 12oz. can Fat Free Evaporated Milk
3/4 cup No-Calorie Sweetener (like Splenda)
3/4 cup Egg Substitute
1/4 cup Sugar
1 Tbsp Butter, melted
1 tsp Vanilla Extract
1/4 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
Cherry Sauce (cook sauce while bread pudding is baking)

Cherry Sauce Ingredients:
1 (15oz) can Pitted Tart Cherries in Water
3 Tbsp Light Brown Sugar
2 Tbsp Cherry Flavored Liqueur

Preheat oven to 350 degrees. Place bread in pieces in 6 (8 oz) ramekins coated with cooking spray. Place ramekins on baking sheet. 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. Bake at 350 degrees for 30-35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes. Spoon cherry sauce over bread pudding.

Directions for Cherry Sauce:
Combine all ingredients in a small saucepan. Cook over medium-high heat, stirring occasionally, 16 to 18 minutes or until most of the liquid is reduced.