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Preserves
1/2 cup skim milk
1 1/3 tablespoons dark brown sugar, firmly packed
1 teaspoon cinnamon
4 slices whole wheat bread, cubed
2 medium peaches, pared, cored and diced
3 tablespoons all purpose flour
2 tablespoons dark brown sugar, firmly packed
2 teaspoons Brummel & Brown spread
1 dash cinnamon
Preheat oven to 350F. Spray two 5x3" loaf pans with nonstick cooking spray.
To make toast: in medium bowl, lightly beat egg substitute. Add milk, brown sugar and cinnamon; stir to blend.
Add bread cubes and peaches, stirring gently; let stand until bread has absorbed all liquid,
2-3 minutes.
To prepare topping: In small bowl, combine flour, brown sugar, margarine and cinnamon with fork. Divide the bread mixture evenly between the prepared loaf pans; sprinkle each evenly with topping.
Bake 35-40 minutes, or until golden brown. Allow cooling slightly and serve warm.
Serves 4
Per serving: cal. 165, fat 1.9g, chol. .7mg, sodium 194.3mg, carbs. 32.2g, fiber 3.4g, protein 6.6g,
