Categories: WW, breakfast

Ingredients

• 4 oz French bread, day-old, trimmed of crust and cubed (about 3 cups)
• 2 small peach(es), pitted and chopped
• 2 Tbsp raisins, or dried cherries
• 1/3 cup(s) low-fat ready-to-eat granola cereal
• 3/4 cup(s) 1% low-fat milk
• 2 Tbsp sugar
• 1 large egg(s)
• 1/2 tsp ground cinnamon
• 2 Tbsp reduced-calorie pancake syrup

Directions

1. • One day before serving, lightly spray a 1-quart glass or Pyrex baking dish with cooking spray. In a medium bowl, combine bread, peaches, raisins and granola.

2. • Whisk together milk, sugar, egg and cinnamon; stir into bread mixture. Transfer to prepared baking dish. Cover and refrigerate overnight.

3. • Heat oven to 350°F. Uncover bread pudding and bake 30 minutes or until bread is golden. Serve warm with syrup. Yields about 1 cup per serving.

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