Orange Breakfast Bread Pudding - cooking recipe

Ingredients

6 slices cinnamon-raisin bread
nonstick cooking spray
1 (12 oz.) can evaporated fat-free milk
1/2 c. frozen Florida orange juice concentrate, thawed
2 eggs, beaten
2 Tbsp. sugar
2/3 c. water
1 Tbsp. cornstarch or flour
2 tsp. honey
dash of ground nutmeg

Preparation

Place bread slices in a single layer on a baking sheet.
Bake in a 325\u00b0 oven for 10 minutes, turning once.
Cool on a wire rack. Cut into cubes; set aside. Lightly coat six 6-ounce custard cups with cooking spray.
Divide bread cubes among the cups.
In a bowl, beat together milk, 1/4 cup of the thawed concentrate, eggs and sugar.
Pour milk mixture evenly over bread cubes. Lightly press cubes into milk mixture.
Arrange custard cups in a 13 x 9 x 2-inch baking pan.
Place pan in oven.
Carefully pour very hot tap water into pan around custard cups to a depth of 1-inch.
Bake in a 325\u00b0 oven for 35 to 40 minutes or until a knife inserted near center comes out clean.
Remove the cups from the baking pan.
Let stand for 15 minutes.