Peachy Pear Bread Pudding

Ingredients

• 3 slices bread (a dense bread works best)
• 2 tablespoons light margarine, softened
• 1/2 cup sliced canned peaches, in natural juices
• 1/2 cup sliced canned pears, in natural juices
• 1/4 cup dried cranberries
• 1 egg
• 1/2 cup egg substitute, equal to 2 eggs
• 1/3 cup sugar or Splenda granular
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/4 cups nonfat milk (or fat free half-and-half)
• 1 teaspoon vanilla extract

Directions

1. 1

   Preheat oven 350°F.

2. 2

   Spread margarine thinly on both sides of slices of bread. Cut each slice into 3/4-inch cubes. Place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray.

3. 3

   Arrange peaches and pears on top of bread and sprinkle cranberries over all.

4. 4

   In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined.

5. 5

   Gradually add milk to egg mixture, stirring well. Stir in vanilla.

6. 6

   Pour egg mixture over bread mixture; do not stir.

7. 7

   Bake for 45 to 50 minutes, or until pudding is lightly browned.

8. 8

   Serve warm topped with a small amount of fat-free whipped topping if desired.