Diet Blueberry Bread Pudding

Directions

Combine the sugar, cornstarch, sweetener and orange rind, pressing out all the lumps.

Dump the blueberries into a 6-cup shallow casserole that has been lightly sprayed with non-stick vegetable cooking spray.

Dump the sugar mixture, add the lemon juice and toss well to mix.

With a potato masher, lightly mash the blueberries, set aside.

Butter the bread slices lightly on one side, stack the slices and cut into ½ " cubes.

Dump into the casserole and toss well to mix.

Bake the pudding at 350℉ (180℃) for 30 minutes, remove from oven, add the evaportated milk and stir well to mix.

Return to the 350℉ (180℃) oven, and bake for 15 minutes more, uncovered.

Served warm, topped, if you desire, with a little whole milk.