Peachy Pear Bread Pudding

• 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

1. Preheat oven 350u0b0F.
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.

bread, light margarine, peaches, cranberries, egg, egg substitute, sugar, cinnamon, nutmeg, nonfat milk, vanilla

Taken from www.food.com/recipe/peachy-pear-bread-pudding-254692 (may not work)