Recipe by SusieQusie
A little something sweet for the dieters that doesn't taste like diet food.
Top Review by Annacia
I used Splenda and all egg whites (no yolks) with multi-grain bread and dried cherries in place of cranberries. I got a delightful dessert that wasn't "sugar sweet" but more lightly "fruit sweet", The recipe works very well and is very simple to put together. I topped mine with a very light drizzle of fat free vanilla coffee creamer. I will absolutely be making this again and trying different fruits. Thanks Susie. Made for Photo Tag.
- 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)
- 1 teaspoon vanilla extract
Directions See How It's Made
- 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.