Charm's Cookbook ~ Peach-Blueberry Bread Pudding

Peach-Blueberry Bread Pudding

no-stick cooking spray

5 cups Smart bread (high fibre "white" bread) cut into 1 inch cubes

1 1/2 cups fresh peaches, peeled and cut into approximately 1/2 inch chunks

2/3 cup blueberries, fresh or frozen

1 1/2 cups low-fat milk

1 cup cholesterol-free egg substitute (or 4 large eggs, beaten)

3/4 cup granulated sucralose (such as Splenda)

1 tsp. vanilla extract

3/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

light whipped cream (optional)

Preheat oven 350° F. Spray 8x8-inch baking dish with cooking spray. Add bread cubes, peaches and blueberries; toss lightly. Beat milk, egg substitute, sucralose, vanilla, cinnamon and nutmeg with wire whisk until well blended. Pour evenly over bread mixture. Bake 1 hour, or until knife inserted in center comes out clean. Cool slightly. Cut into 9 squares to serve. Top each serving with whipped cream, if desired.

Note: canned peaches can be used instead, but drain them well and pat them as dry as possible with a paper towel.

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