Cape Ann Recipes: Low-Carb Blueberry Bread Pudding

6-8 slices Arnold's "lower-carb" bread, preferably multi-grain (more if you prefer a less custardy pudding)
4 cups Vanilla soy milk or 1 percent milk
5 large eggs
2 teaspoons vanilla
1/4 cup Splenda sweetener, or to taste
Smart Balance margarine
1 cup blueberries
pinch of salt
nutmeg

Spread bread slices with Smart Balance and slice into cubes. Lay evenly into glass baking dish. Mix milk, eggs, vanilla, Splenda, salt and nutmeg and pour over bread. Allow to soak in for about 5 to 10 minutes. Toss in blueberries, sprinkle top with nutmeg, and bake in water bath at 350 until knife inserted in center comes out clean, probably about 45 to 50 minutes, depending on oven. You can also use raspberries, blackberries, etc. instead of blueberries, since all berries are low-carb.

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