Apple 'N Peanut Butter Bread Pudding

Ingredients:

• 1 1/2 Tbsp. Country Crock® Spread, divided
• 2 Granny Smith apples, peeled, cored and finely chopped
• 1/2 cup Skippy® Natural Creamy Peanut Butter Spread with Honey
• 5 cups cubed whole grain bread (about 5 thick slices)
• 1 cup fat free cholesterol free egg substitute
• 1 cup 1% milk
• 1/2 tsp. ground cinnamon
• 2 Tbsp. firmly packed brown sugar

Directions:

1. Preheat oven to 350°. Grease 2-quart casserole with 1/2 tablespoon Country Crock® Spread; set aside.
2. Melt remaining 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook apples, stirring occasionally, 10 minutes or until golden. Stir in Skippy® Natural Creamy Peanut Butter Spread with Honey and raisins until Peanut Butter is melted. Remove from heat, then stir in bread; set aside.
3. Whisk egg substitute, milk, cinnamon and brown sugar in large bowl; set aside.
4. Toss bread mixture with egg mixture. Turn into prepared casserole. Bake covered 35 minutes. Remove cover and bake an additional 5 minutes or until golden. Sprinkle, if desired, with confectioners sugar.

• Try drizzling with melted preserves, chocolate and/or pure maple syrup.