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1
Preheat the oven to 350F.
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2
Lightly spray eight 6-ounce glass or porcelain custard cups or a 9-inch square metal baking pan with cooking spray.
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3
If using custard cups, set on a baking sheet.
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4
Spread a thin layer of margarine on one side of each bread slice.
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5
Sprinkle with the cinnamon.
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6
Cut into 1/2-inch cubes.
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7
Put the cubes in the custard cups.
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8
Top with the peaches, then the cherries.
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9
In a medium bowl, whisk together the egg substitute, 1 cup milk, and sugar.
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10
Pour into the custard cups.
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11
Leave the custard cups on the baking sheet.
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12
Bake for 30 to 35 minutes, or until the center of the pudding is set.
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13
(Bake for the same amount of time if using the baking pan, but dont set it on the baking sheet.)
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14
About 10 minutes before the pudding is done, make the sauce.
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15
Put the remaining 1 cup milk and pudding mix in a medium saucepan.
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16
Whisk together for 30 to 60 seconds, or until well blended.
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17
Bring to a boil over medium-high heat, 2 to 3 minutes, whisking occasionally.
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18
Reduce the heat to medium low.
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19
Whisk in the bourbon.
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20
Cook for 1 to 2 minutes, or until almost the desired consistency.
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21
(The sauce will thicken more as it stands.)
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22
Keep the sauce warm over low heat until the pudding is done.
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23
Spoon the sauce over the pudding.
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24
If you prefer, spoon the sauce onto dessert plates.
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25
Slide a small, thin spatula around the sides of the custard cups, remove the puddings with a spoon, and place them on the sauce.
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26
(Per Serving)
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27
Calories: 135
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28
Total Fat: 1.5g
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29
Saturated: 0.0g
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30
Trans: 0.0g
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31
Polyunsaturated: 0.5g
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32
Monounsaturated: 1.0g
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33
Cholesterol: 1mg
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34
Sodium: 176mg
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35
Carbohydrates: 24g
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36
Fiber: 1g
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37
Sugars: 16g
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38
Protein: 5g
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39
Dietary Exchanges
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40
1 1/2 Carbohydrate
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41
1/2 Lean Meat
