Cranberry-Orange Bread Pudding

Source: Diabetic Cooking

Makes 9 servings

2 cups (4 slices) cubed cinnamon bread
1/4 cup dried cranberries
2 cups low-fat (1%) milk
1/2 cup cholesterol-free egg substitute
1 package (4-serving size) sugar-free cook-and-serve vanilla pudding and pie filling mix*
1 teaspoon grated orange peel
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
Vanilla low-fat no-sugar-added ice cream (optional)
*Do not use instant pudding and pie filling mix.

Preheat oven to 325°F. Spray 9 (4-ounce) custard cups with nonstick cooking spray.

Evenly divide bread cubes among custard cups; bake 10 minutes. Sprinkle evenly with cranberries.

Combine remaining ingredients except ice cream in medium bowl. Carefully pour over mixture in custard cups. Let stand 5 to 10 minutes.

Place cups on baking sheet; bake 25 to 30 minutes or until centers are almost set. Let stand 10 minutes. Serve with ice cream, if desired.