Cherry Bread Pudding

Cherry Bread Pudding

Leftover French bread never tasted so good! Toss the cubed bread with bits of dried cherries, saturate with a custard mixture, and bake. You'll soon be spooning into a rich-tasting bread pudding! Recipe from the Better Homes and Gardens® New Diabetic Cookbook, ©1999 by Meredith Corporation, Des Moines, IA.

• 2 cups fat-free milk
• 1/3 cup refrigerated or frozen egg product, thawed
• 1/4 cup packed brown sugar
• 1 tsp vanilla
• 1/4 tsp ground cinnamon
• 4 cups dry French bread cubes
• 1/2 cup snipped dried cherries

In a medium bowl, beat together the milk, egg product, brown sugar, vanilla, and cinnamon. In an ungreased 1-1/2-quart casserole toss together bread cubes and cherries; pour egg mixture evenly over bread mixture.

Bake in 350°F oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Cool slightly. Serve pudding warm. Makes 6 Servings.

Per Serving: 208 Cal; 2 g Total Fat (1 g Sat Fat); 39 g Carb; 6 mg Cholesterol; 264 mg Sodium; 7 g Protein; 00 g Fiber. Exchanges: 1-1/2 Starch; 1/2 Fruit; 1/2 Milk.

Cherry Bread Pudding