Grace your dinner table with this show-stopping dessert. It’s the perfect end to a southern meal.

　　

Ingredients

serves 8, 1/2 pudding and 1/4 cup sauce per serving

　　Butter-flavor cooking spray

　　

Pudding

2 tablespoons light tub margarine

　　8 1/2-inch slices baguette-style French bread (about 3 ounces)

　　1/2 teaspoon ground cinnamon

　　20 ounces frozen unsweetened sliced peaches, thawed, or peeled, sliced fresh peaches (about 3 medium)

　　2 tablespoons dried unsweetened cherries, raisins, or dried blueberries (optional)

　　1/2 cup egg substitute

　　1 cup fat-free milk

　　1/4 to 1/2 cup sugar (depending on sweetness of the peaches)

　　

Bourbon Sauce

1 cup fat-free milk

　　1/2 small package (4-serving size) fat-free, sugar-free vanilla cook-and-serve pudding mix (about 4 1/2 tablespoons)

　　1 tablespoon bourbon or rum or 1/4 teaspoon rum flavoring

　　

Step 1

Preheat the oven to 350°F. Lightly spray eight 6-ounce glass or porcelain custard cups or a 9-inch square metal baking pan with cooking spray. If using custard cups, set on a baking sheet.

　　

Step 2

Spread a thin layer of margarine on one side of each bread slice. Sprinkle with the cinnamon. Cut into 1/2-inch cubes. Put the cubes in the custard cups. Top with the peaches, then the cherries.

　　

Step 3

In a medium bowl, whisk together the egg substitute, 1 cup milk, and sugar. Pour into the custard cups. Leave the custard cups on the baking sheet.

　　

Step 4

Bake for 30 to 35 minutes, or until the center of the pudding is set. (Bake for the same amount of time if using the baking pan, but don’t set it on the baking sheet.)

　　

Step 5

About 10 minutes before the pudding is done, make the sauce. Put the remaining 1 cup milk and pudding mix in a medium saucepan. Whisk together for 30 to 60 seconds, or until well blended. Bring to a boil over medium-high heat, 2 to 3 minutes, whisking occasionally.

　　

Step 6

Reduce the heat to medium low. Whisk in the bourbon. Cook for 1 to 2 minutes, or until almost the desired consistency. (The sauce will thicken more as it stands.) Keep the sauce warm over low heat until the pudding is done.

　　

Step 7

Spoon the sauce over the pudding. If you prefer, spoon the sauce onto dessert plates. Slide a small, thin spatula around the sides of the custard cups, remove the puddings with a spoon, and place them on the sauce.

　　

nutrition information

Step 8

(Per Serving)

　　

Step 9

Calories: 135

　　

Step 10

Total Fat: 1.5g

　　

Step 11

Saturated: 0.0g

　　

Step 12

Trans: 0.0g

　　

Step 13

Polyunsaturated: 0.5g

　　

Step 14

Monounsaturated: 1.0g

　　

Step 15

Cholesterol: 1mg

　　

Step 16

Sodium: 176mg

　　

Step 17

Carbohydrates: 24g

　　

Step 18

Fiber: 1g

　　

Step 19

Sugars: 16g

　　

Step 20

Protein: 5g

　　

Step 21

Dietary Exchanges

　　

Step 22

1 1/2 Carbohydrate

　　

Step 23

1/2 Lean Meat

　　American Heart Association Quick & Easy Meals