Tomato Bread Pudding
|Canned stewed tomatoes||1 1⁄2 Cup (24 tbs), drained, reserve 1/2 cup liquid, chopped|
|Seasoned croutons||2 Ounce|
|Reduced fat swiss cheese/Reduced fat cheddar cheese||2 Ounce, shredded, divided|
|Thawed frozen egg substitute||1⁄2 Cup (8 tbs)|
1. In medium mixing bowl combine tomatoes with reserved liquid, the croutons, 1 ounce cheese, and the egg substitute, stirring to combine.
2. Spray four 10-ounce microwavable custard cups with nonstick cooking spray and fill each cup with 1/4 of the tomato mixture. Top each with an equal amount of the remaining cheese.
3. Set cups in 8 x 8 x 2-inch baking dish and pour water into dish to a depth of about 2 inches. Cover and microwave on Medium (50%) for 8 minutes, rotating cups every 2 minutes. Let cool slightly.