Orange Breakfast Bread Pudding

• 6 slices cinnamon-raisin bread
• nonstick cooking spray
• 1 (12 oz.) can evaporated fat-free milk
• 1/2 c. frozen Florida orange juice concentrate, thawed
• 2 eggs, beaten
• 2 Tbsp. sugar
• 2/3 c. water
• 1 Tbsp. cornstarch or flour
• 2 tsp. honey
• dash of ground nutmeg

1. Place bread slices in a single layer on a baking sheet.
2. Bake in a 325u0b0 oven for 10 minutes, turning once.
3. Cool on a wire rack. Cut into cubes; set aside. Lightly coat six 6-ounce custard cups with cooking spray.
4. Divide bread cubes among the cups.
5. In a bowl, beat together milk, 1/4 cup of the thawed concentrate, eggs and sugar.
6. Pour milk mixture evenly over bread cubes. Lightly press cubes into milk mixture.
7. Arrange custard cups in a 13 x 9 x 2-inch baking pan.
8. Place pan in oven.
9. Carefully pour very hot tap water into pan around custard cups to a depth of 1-inch.
10. Bake in a 325u0b0 oven for 35 to 40 minutes or until a knife inserted near center comes out clean.
11. Remove the cups from the baking pan.
12. Let stand for 15 minutes.

cinnamonraisin bread, nonstick cooking spray, milk, frozen florida, eggs, sugar, water, cornstarch, honey, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=58238 (may not work)