Recipe for Peach Bread Pudding 
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Yield:
4 servings
Ingredients:
Amount Ingredient
refrigerated butter-flavored cooking spray
2 cup (120 g) cubed day-old French bread
(toasted if bread is fresh)
2 cup (480 ml) skim milk
1 tsp (5 ml) reduced-calorie margarine
1/4 cup (60 ml) egg substitute
1/2 tsp (2.5 ml) grated lemon zest
1/2 tsp (2.5 ml) pure vanilla extract
1/8 tsp (0.6ml) almond extract
3 lrg peaches, peeled, pitted,
and cut into small dice
1 tsp (5 ml) sugar substitute,
Instructions:
Instructions: Preheat oven to 375 F (190C), Gas Mark 5. Lightly coat four 2-cup (480 ml) souffle dishes with cooking spray.

Divide the bread cubes between the prepared dishes. In a small sauce pan, combine the milk and margarine. Scald the milk mixture. Remove from the heat and stir in lemon zest, vanilla, almond extract, peaches, sugar substitute, and egg substitute. Pour over the bread cubes.

Place the souffle dishes on a cookie sheet and bake for 20-25 minutes, until the top is crisp and a knife inserted in the center comes out clean. Serve warm.

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