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Ingredients
- 1 (21 ounce) can cherry pie filling
- 3 c. bread cubes (about 4 slices)
- 1/4 c. butter
- 1 T lemon juice
- 3/4 c. semisweet mini chocolate chips
- 1/2 c. sugar
- 1 c. skim lowfat milk
- 1/2 c. egg substitute and 1 whole egg or possibly 3 large eggs
- 1/2 teaspoon rum extract
Directions
- Spread pie filling in 1 1/2 qt microproof tube pan (or possibly improvise one by setting a glass in center of 2 qt microproof casserole). Sprinkle bread cubes evenly over pie filling. Microwave butter in microproof small bowl on HIGH for 45 seconds or possibly till melted; drizzle evenly over bread. Sprinkle with lemon juice and then chocolate chips. Put together sugar, lowfat milk, large eggs and rum extract in small bowl; beat well. Pour slowly over mix in tube pan; pressing cubes gently into lowfat milk mix. Cover with sheet of waxed paper. Microwave on medium (50%) 17 to 19 min or possibly till bread is almost set, rotating 1/4 turn every 5 min, or possibly use a turntable. Let stand covered with waxed paper for 30 min. Serve warm, scooping onto serving dish with cherries on top. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 12 servings | |
| Calories 361 | |
| Calories from Fat 97 | 27% |
| Total Fat 10.89g | 14% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 362mg | 15% |
| Potassium 225mg | 6% |
| Total Carbs 57.26g | 15% |
| Dietary Fiber 2.0g | 7% |
| Sugars 15.93g | 11% |
| Protein 8.58g | 14% |
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