Ingredients4 slices toasted reduced-calorie bread
2 tablespoons reduced-fat peanut butter
2 tablespoons spreadable fruit spread
1 (4 –serving) package Jell-O sugar-free instant vanilla pudding mix
2 cups skim milk
Directions1. Spread each slice of toast with 1 ? teaspoons each of peanut butter and spreadable fruit spread. Cut into small cubes. Evenly divide cubes among 4 dessert dishes.
2. In a medium bowl, combine dry pudding mix and skim milk. Mix well using a wire whisk. Pour ? cup pudding mix over toast cubes in each dish. Cover and refrigerate at least 1 hour.
Joanna Lund loves bread pudding so much, she developed this easy version to have for breakfast. It is best if refrigerated overnight. She uses Peter Pan brand peanut butter.