Orange-Cranberry Bread Pudding

• 3 qt. cinnamon-raisin bread, cubed
• 1 cup dried cranberries
• 4-1/2 cups fat-free milk
• 3/4 cup JELL-O Vanilla Flavor Sugar Free Reduced Calorie Instant Pudding
• 2-1/4 cups cholesterol-free egg product
• 1 Tbsp. vanilla
• 1 Tbsp. grated orange zest
• 1/2 tsp. ground cinnamon
• 3 cups frozen vanilla nonfat yogurt

1. Spray 24 (6-oz.)
2. custard cups (or 8 custard cups for trial recipe) with cooking spray.
3. Divide bread cubes evenly among the prepared cups; place on baking sheets.
4. Bake in 300F-convection oven for 10 min.
5. Top with cranberries.
6. Pour 2-1/4 cups of the milk (or 3/4 cup of the milk for trial recipe) into large bowl.
7. Add dry pudding mix; beat with wire whisk until well blended.
8. Gradually add remaining 2-1/4 cups milk (or 3/4 cup milk for trial recipe), beating until well blended.
9. Stir in egg product, vanilla, orange zest and cinnamon until well blended.
10. Pour evenly over toasted bread and cranberries.
11. Bake an additional 25 to 30 min.
12. or until tops are golden brown and centers are set.
13. Let stand 10 min.
14. Top each serving with a 1-oz.
15. scoop of frozen yogurt.

cinnamonraisin bread, cranberries, milk, jello vanilla flavor sugar, cholesterolfree egg, vanilla, orange zest, ground cinnamon, frozen vanilla nonfat yogurt

Taken from www.kraftrecipes.com/recipes/-2983.aspx (may not work)