Bread Pudding in a Crock Pot

Ingredients

• 4 egg whites
• 1/4 cup Splenda
• 1/2 teaspoon cinnamon
• 1/2 cup skim milk
• 1/2 cup fat-free French Vanilla nondairy liquid creamer
• 4 cups French bread, cut into 1/2-inch cubes
• 1/4 cup dried raisins or cranberries

Directions

Preheat a crock pot to high.  Spray the crock pot with non-fat cooking spray.  In a bowl, stir the egg whites, Splenda, cinnamon, milk, and creamer together until well blended.  Gently stir in the bread cubes and raisins or cranberries until well saturated with egg mixture.

Spread the mixture in the bottom of the crock pot.  Cook on high for 1-3/4 hours or until a knife inserted in the middle of the bread pudding comes out clean.  Remove the crock from the crock pot.  Remove the lid.  Serve hot or chilled directly from the crock-pot.

Yield: 6 servings (1 serving = 1/2 cup)