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Cook'n with Betty Crocker 
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Peach Bread Pudding |
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Serves: 4 Print this RecipeThis pudding is a real treat for people trying to watch their fat grams. Each serving has only 2 grams of fat! 2 cups cubed French bread (about four 1/2-inch thick slices) 2 medium peaches, peeled and chopped, or 2 cups frozen (thawed) sliced peaches 1 cup skim milk 1/4 cup fat-free cholesterol-free egg substitute or 1 egg 1/4 cup peaches or apricot spreadable fruit, melted 2 tablespoons packed brown sugar 1/2 teaspoon vanilla extract Peaches or apricot spreadable fruit, if desired Heat oven to 350°. Spray loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with nonstick cooking spray. Toss bread and peaches in pan. Beat milk, egg product, melted spreadable fruit, brown sugar and vanilla with wire whisk or fork in medium bowl until blended. Pour evenly over bread and peaches. Place loaf pan in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into rectangular pan until 1 inch deep. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Spread additional spreadable fruit over top of bread pudding for glaze. Cool 10 minutes; cut into 4 pieces. Serve warm. Cover and refrigerate any remaining bread pudding. 1 Serving: Calories 160 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 5mg; Sodium 120mg; Carbohydrate 33g (Dietary Fiber 2g); Protein 5g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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