Cranberry-Almond Bread Pudding
4 cups cubed, day-old whole-wheat bread
1 cup cranberries, chopped
1/2 cup sliced toasted almonds
2 egg whites
2 cups evaporated skim milk
3 tablespoons butter, melted
1/2 cup agave nectar
1 teaspoon vanilla
1 teaspoon almond extract
1. In a 13- by 9- by 2-inch baking dish coated with cooking spray, mix bread cubes, cranberries, and almonds.
2. In a bowl, beat together eggs, egg whites, milk, butter, agave nectar, vanilla, and almond extract. Pour over bread mixture.
3. Cover, and refrigerate for at least an hour (or overnight). Bake at 350 degrees for 40 minutes.
Nutrition info per serving (12): 220 calories; 6 g fat; 3 g saturated fat; 10 mg cholesterol; 5 g protein; 52 g carbohydrates; 2 g fiber; 414 mg sodium