Quick Maple Cinnamon Bread Pudding - Reduced Fat (9 servings) 1 loaf of cinnamon swirl bread (torn into pieces) 1 can of sweetened evaporated milk 1/2 cup egg substitute/egg whites 1/2 cup of low fat milk 1/2 teaspoon cinnamon butter flavored cooking spray 1/2 cup powdered sugar 1 Tablespoon real maple syrup 2 Tablespoons orange juice Preheat oven to 350 degrees and grease a 8 x 8 inch glass casserole dish with cooking spray. Loosely pack the torn bread pieces into the casserole dish - be sure not to over fill the dish. In a bowl, beat together the evaporated milk, egg substitute, milk and cinnamon. Pour the egg mixture over the bread pieces, being sure to soak the entire casserole. Let set for 10 minutes before baking to ensure that the bread has completely absorbed the egg. Bake at 350 for 30-35 minutes or until the center is set. (Be sure to watch it during the last 5 minutes so that the bread does not burn on the top. ) While the bread pudding cools, mix up a simple maple orange glaze: mix the powdered sugar, maple syrup and orange juice until you reach the desired consistency. Drizzle glaze over the top of the bread pudding and serve with coffee! Use day old cinnamon swirl bread from the discount rack at the bakery. It's half the price and absorbs the egg mixture for a better consistency! Mr Breakfast would like to thank HollyMartel for this recipe. Recipe number 2247. Submitted 1/27/2008.