Cranberry bread pudding

Yield: 6 sweet ones

Measure Ingredient
1¾ cup Milk; (low-fat 4 me)
½ teaspoon Salt; (or to taste 4 me)
½ teaspoon Vanilla;
2 cups Bread cubes; soft stale
¼ cup Honey;
2 \N Eggs; beaten (egg substitute 4 me)
1 cup Cranberries;
\N \N Whipped cream OR light cream

Combine all ingredients except whipped cream. Pour into a shallow greased 1½ quart baking dish. Bake in a preheated 350 degree oven 25 minutes, or until firm. Serve warm with cream or a dollop of whipped cream. Food Exchange per serving: ½ LOW-FAT MILK EXCHANGE + 1 STRARCH/BREAD + ½ FRUIT EXCHANGE + THE HONEY WOULD BE 1/16 OF CUP PER SERVING. Source: Ideals Quick and Delicious Gourmet Cookbook Brought to you and yours via Nancy O'Brion and her Meal-Master.

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