Diet Blueberry Bread Pudding

Method

• 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 1/2" cubes
• Dump into the casserole and toss well to mix
• Bake the pudding at 350 F for 30 minutes, remove from oven, add the evaporated milk and stir well to mix
• Return to the 350 F oven, and bake for 15 minutes more, uncovered
• Served warm, topped, if you desire, with a little whole milk.