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Cranberry-Chocolate Bread Pudding
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Ingredients:

Nonstick cooking spray
8 slices whole grain white bread or wheat bread,
cut into 1/2-inch pieces and dried*
2 tablespoons tub-style vegetable spread, melted
1 1/4 cups fresh cranberries, coarsely chopped
2 ounces white chocolate baking squares,
(with cocoa butter) chopped
1/2 cup coarsely chopped pecans (optional)
1/4 cup dried cranberries
2 1/2 cups fat-free milk
3/4 cup refrigerated or frozen egg product,
thawed, or 3 eggs, lightly beaten
6 tablespoons sugar or sugar substitute
2 teaspoons cornstarch
1 cup pomegranate juice

Directions:

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular or square baking dish with nonstick cooking spray; set aside. In a large bowl, toss together dried bread and vegetable spread until coated. Add 3/4 cup of the fresh cranberries, the chocolate, pecans (if using), and dried cranberries. Gently toss to combine. Transfer to prepared baking dish.

2. In a medium bowl, whisk together milk, eggs, and 4 tablespoons of the sugar. Slowly pour milk mixture evenly over bread mixture in baking dish. Using the back of a large spoon, gently press down on top of bread mixture.

3. Bake, uncovered, for 50 to 60 minutes or until a knife inserted near center comes out clean. If needed to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking. Let stand on a wire rack for 30 minutes.

Makes 10 Equal Servings

Nutritional Info Per Serving: Calories 202, Carbs 34 g, Fat 4 g, Fiber 2 g, Protein 7 g