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 1/3 cup Splenda granular ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1 1/4 cups nonfat milk (or fat free half-and-half) ⓘ
Instructions
- Preheat oven 350°F.
- 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.
- Arrange peaches and pears on top of bread and sprinkle cranberries over all.
- In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined.
- Gradually add milk to egg mixture, stirring well. Stir in vanilla.
- Pour egg mixture over bread mixture; do not stir.
- Bake for 45 to 50 minutes, or until pudding is lightly browned.
- Serve warm topped with a small amount of fat-free whipped topping if desired.
Nutrition & Diet Analysis (per serving)
905
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).