Bread Pudding With Orange Sauce

Directions

1. Preheat oven to 325 degrees. Grease 2 qt casserole with nonstick cooking spray; set aside. In large bowl, whisk Large eggs till frothy. Whisk in lowfat milk, syrup, orange peel and 1/4 tsp. salt. Set aside. Quarter 3 slices bread; cut remainder into 1 inch squares. Dip bread quarters into lowfat milk mix; arrange, points up, around side of casserole. Soak bread cubes and currants in lowfat milk mix 5 min. Pour bread cubes, currants and any lowfat milk mix into casserole.
2. Place in roasting pan in middle of oven. Pour boiling water into pan to halfway up side of casserole. Bake 1 hour and 10 min, till knife inserted in center comes out clean.
3. Make Orange Sauce: In saucepan, combine cornstarch and sweetener. Blend in orange juice and 1/2 c. water. Bring to boiling, stirring. Cook 1 minute. Cold slightly; stir in orange. Serve pudding hot with Orange Sauce. If you like, garnish with lemon peel rose and mint sprig. Makes 8 servings, (1 1/2 c. sauce), 178 calories each.