Peachy Pear Bread Pudding - cooking recipe

Ingredients

3 slices bread (a dense bread works best)
2 tablespoons light margarine, softened
1/2 cup sliced canned peaches, in natural juices
1/2 cup sliced canned pears, in natural juices
1/4 cup dried cranberries
1 egg
1/2 cup egg substitute, equal to 2 eggs
1/3 cup sugar or 1/3 cup Splenda granular
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups nonfat milk (or fat free half-and-half)
1 teaspoon vanilla extract

Preparation

Preheat oven 350\u00b0F.
Spread margarine thinly on both sides of slices of bread. Cut each slice into 3/4-inch cubes. Place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray.
Arrange peaches and pears on top of bread and sprinkle cranberries over all.
In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined.
Gradually add milk to egg mixture, stirring well. Stir in vanilla.
Pour egg mixture over bread mixture; do not stir.
Bake for 45 to 50 minutes, or until pudding is lightly browned.
Serve warm topped with a small amount of fat-free whipped topping if desired.