Sugarfree Bread Pudding
2 cups skim milk
1/2 cup SPLENDA®
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
2 cups bread cubes (1-in.)
1/4 cup raisins
1/4 cup chopped dried apricots
Whisk together eggs, milk SPLENDA®, cinnamon, vanilla and salt. Stir in bread
cubes, raisins and apricots.
Pour into greased 8x2-in. round glass baking dish. Place in
13x9-in. pan and place on oven rack. Pour hot water into larger pan until 1-in.
Bake at 350ºF. for 45 to 50 minutes or until knife inserted
halfway between center and edge comes out clean. Serve warm or chilled.
Makes 6 servings.
124 calories, 6.1 g protein, 2.2 g fat, 20.2 g carbohydrates