Cranberry Bread Pudding
- 12 cup day-old French bread cubes
- 1 tablespoon dried cranberries
- 13 cup nonfat milk
- 1 tablespoon egg substitute
- 1 tablespoon brown sugar
- 14 teaspoon vanilla
- 18 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Toss together bread cubes and cranberries; place in a 6-ounce custard cup; if doubling recipe you can use a small casserole dish.
- Stir together milk, egg substitute, brown sugar, vanilla and cinnamon.
- Pour over bread mixture; bake 22 to 25 minutes or until knife inserted in center comes out clean; cool slightly, serve, enjoy.
bread, cranberries, nonfat milk, egg substitute, brown sugar, vanilla, cinnamon
Taken from www.food.com/recipe/cranberry-bread-pudding-136472 (may not work)