Cherry-Pecan Bread Pudding recipe

3 cups French bread cubes
3 tablespoons chopped pecans, toasted
2 1/4 cups low-fat milk
2 eggs, beaten
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, divided
3/4 cup reduced-calorie cranberry juice cocktail
1 1/2 cups frozen pitted tart cherries
2 tablespoons sugar substitute

Toss bread cubes and pecans in souffl dish.

Combine milk, eggs, sugar, vanilla extract and 1/2 teaspoon cinnamon in large bowl. Pour over bread mixture in souffl dish. Cover tightly with foil. Make foil handles with heavy duty aluminum foil. Place souffl dish in crock pot. Pour hot water into crock pot to come about 1 1/2 inches from top of souffl dish. Cover and cook on LOW for 2 to 3 hours.

Meanwhile, stir together cranberry juice and remaining 1/4 teaspoon cinnamon in small saucepan; stir in frozen cherries. Bring sauce to boil over medium heat - about 5 minutes. Remove from heat. Stir in sugar substitute. Lift dish from crock pot with foil handles.

Serve with cherry sauce.

Makes 6 servings.

Nutritional information per serving: Calories 238; calories from fat 25%; protein 8 g; carb 38 g, cholesterol 78 mg; sodium 154 mg; fiber 2 g

Dietary Exchanges: 1 fruit; 1 starch; 1 fat