Ingredients for Peachy Pear Bread Pudding
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How to Make Peachy Pear Bread Pudding
- Preheat oven to 350°F (175°C).
- Lightly grease an 8x8 inch baking dish with vegetable spray.
- Cut 6 slices of bread into ¾-inch cubes (approximately 4 cups).
- Arrange the bread cubes evenly in the prepared baking dish.
- Top with 1 cup sliced fresh peaches, 1 cup sliced fresh pears, and ½ cup dried cranberries.
- In a medium bowl, whisk together 2 large eggs, 2 large egg whites, ½ cup sugar substitute (or granulated sugar), 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg until well combined.
- Gradually whisk in 2 cups of milk (or milk alternative) until smooth.
- Stir in 1 teaspoon vanilla extract.
- Pour the custard mixture evenly over the bread and fruit.
- Do not stir.
- Bake for 45-50 minutes, or until the pudding is set and lightly golden brown. Insert a toothpick into the center; it should come out with a few moist crumbs attached.
- Let cool slightly before serving. Top with a dollop of fat-free whipped topping, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
58g
Fat
2g
Carbs
6g
