Cherry Bread Pudding
Southern Living, FEBRUARY 2008
Prep: 25 min., Stand: 40 min., Bake: 35 min. Bread pudding will rise to the top of ramekins as it bakes and may overflow. It will deflate once it's removed from oven.
Yield: Makes 6 servings
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
Directions:
- Preheat oven to 350°. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a 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° 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.
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.
Note: Nutrition analysis includes sauce.
CALORIES 306 (0.0% from fat); FAT 4.6g (sat 2.1g,mono 0.9g,poly 0.7g); IRON 2.9mg; CHOLESTEROL 8mg; CALCIUM 196mg; CARBOHYDRATE 51.4g; SODIUM 388mg; PROTEIN 12.7g; FIBER 1.9g
Cherry Sauce
Ingredients
- 1 (15-oz.) can pitted tart cherries in water
- 3 tablespoons light brown sugar
- 2 tablespoons cherry-flavored liqueur
Preparation
- 1. 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.
Note: For testing purposes only, we used Kirsch Cherry Liqueur.