Peachy Pear Bread Pudding

A little something sweet for the dieters that doesn't taste like diet food.

• Ready In: 1 hr
• Serves: 8

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)
• 1  teaspoon vanilla extract

Directions

1. Preheat oven 350°F.
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. Arrange peaches and pears on top of bread and sprinkle cranberries over all.
4. In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined.
5. Gradually add milk to egg mixture, stirring well. Stir in vanilla.
6. Pour egg mixture over bread mixture; do not stir.
7. Bake for 45 to 50 minutes, or until pudding is lightly browned.
8. Serve warm topped with a small amount of fat-free whipped topping if desired.