• 8 ounce french bread loaf, cut into 1-inch pieces vegetable cooking spray
• 2 cup(s) fat-free milk
• 12 ounce can fat-free evaporated milk
• 3/4 cup(s) no-calorie sweetener
• 3/4 cup(s) egg substitute
• 1/4 cup(s) sugar
• 1 tablespoon butter, melted
• 1 teaspoons vanilla extract
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoons ground nutmeg

1. Preheat oven to 350°. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.
2. Whisk together milk and next 8 ingredients until blended. Pour milk mixture over bread in ramekins; let stand 30 minutes, pressing bread to absorb mixture after 15 minutes.

3. Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes. Spoon Cherry Sauce over bread pudding.

Note: For testing purposes only, we used Splenda No Calorie Sweetener, Granular. Instead of ramekins, place bread pieces in a 11- x 7-inch baking dish coated with cooking spray, and proceed with recipe as directed. (No need to place on baking sheet.) Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes.