Bread Pudding

adapted from WW online

Servings - 4  Serving size - 1/4th of recipe   Points plus per svg - 3 points+

Calories - 105.9,   Total Fat - 2.9g,  Carb. - 14.3g,   Protein - 5.4g,   Fiber - 0.3g

2 slices of bread, crusts removed

1 TBS any flavor spreadable fruit ( I used Boysenberry)

2/3 cups nonfat, dry milk

2 cups water, boiling

2 large eggs 4 TBS. Anywhere Scrambles

1/2 tsp pure vanilla extract

1 TBS sugar

ground cinnamon, to taste

powdered sugar for dusting

1.  Preheat oven to 350 degrees F.  Coat a 4 cup capacity ovenproof baking dish with cooking spray.

2.  Spread two slices of bread with the spreadable fruit.  Place the other two slices of bread on top of the spreadable fruit ( sandwich style)  Cut each "sandwich" into several pieces.  ( I cut them into fourths)  Arrange cut pieces in the prepared baking dish.

3.  Combine milk powder, boiling water, Anywhere scrambles, sugar and vanilla extract.  Pour over bread and sprinkle with cinnamon. 

4.  Place baking dish in larger baking dish.  Fill larger baking dish with BOILING water, enough to come at least half way up the sides of the dish with the bread pudding in it.  

5. Bake for one hour, or until set.  Remove from oven and allow to cool for about 15 min.  Dust with powdered sugar.  Serve warm or at room temperature.