Categories: custard, flan, mousse, pudding

Ingredients

• 1 cup skim milk
• 1/2 cup light coconut milk
• 1/2 cup egg substitute
• 1/4 cup packed brown sugar
• 1 tsp. vanilla extract
• 1 (3oz.) pkg. dried sweet cherries (3/4 cup)
• 3 cups (1-inch) cubed Hawaiian or Challah bread
• cooking spray
• 1/4 cup fat-free caramel flavored sundae syrup
• 2 Tbsp. light coconut milk
• 2 Tbsp. flaked sweetened coconut, toasted

Directions

1. Preheat oven to 325 degrees.
2. Combine first 6 ingredients in a large bowl, and stir well. Add bread and toss well. Let stand 10 minutes.
3. Divide mixture evenly among 6 (6 oz.) ramekins or custard cups coated with cooking spray; place cups on a jelly-roll pan. Bake at 325 degrees for 40 minutes or until a knife inserted near center comes out clean. Let cool slightly; invert each pudding onto a plate.
4. Combine syrup and 2 Tbsp. coconut milk in a small microwave-safe bowl; microwave at high 30 seconds or until mixture is warm., stirring well. Spoon 1 Tbsp. sauce and 1 tsp. flaked coconut over each pudding.

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