Recipe(tried): Cherry Bread Pudding with Hard Sauce (using Splenda)

CHERRY BREAD PUDDING
(Diabetic and Renal Diet Friendly)

4 cups soft white bread cubes
1/4 cup no-salt margarine (for greasing the pan)
1 (14 1/2 oz.) can cherries in water, rinsed and drained
1 3/4 cup water
2 eggs beaten
1 cup Splenda
1/2 tsp. vanilla
1 tsp. ground cinnamon
Hard sauce (for serving, recipe follows)

Preheat oven to 350 degrees F.

Arrange half of bread cubes in single layer in a 9x13-inch baking dish that has been brushed with margarine. Spread cherries over bread cubes, then top with remaining bread; set aside.

Bring 1 3/4 cup water to simmer in small saucepan.

Whisk eggs and Splenda in medium bowl to blend. Gradually whisk in hot water, then vanilla and cinnamon. Pour over bread and cherry mixture and let stand until egg mixture is absorbed, about 30 minutes.

Bake until top is golden and custard is set, about 40 minutes.

Serve with Hard Sauce.

HARD SAUCE

1 cup water
1/2 cup Splenda
3 Tbsp. cornstarch
1/4 cup unsalted butter
1 Tbsp. ground nutmeg

In a small saucepan over medium heat, combine water, 1/2 cup Splenda, cornstarch, butter and nutmeg. Bring to a rolling boil, then remove from heat and serve over bread pudding.

Makes 8 servings