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