Blueberry Bread Pudding

Instructions

2-1/2 cups skim or soy milk
1/2 cup nonfat egg substitute
1 tablespoon vanilla extract
1/4 cup brown sugar
6 slices 100% whole-wheat bread, cubed
1 teaspoon ground cinnamon
3/4 cup frozen blueberries

Preheat the oven to 350 ºF. Lightly spray a medium-sized baking pan with cooking oil spray.

In a large mixing bowl, combine milk, egg substitute, vanilla and sugar. Add the bread cubes and cinnamon. Mix well; fold the blueberries in last. Pour the mix into the baking pan.

Cover and bake for 45 minutes in a preheated oven. Uncover and allow to bake for 15 more minutes. The bread pudding is done when a toothpick inserted in the center comes out clean.

Remove from oven and allow to sit for a few minutes. Cut into 6 pieces and serve warm.