Cherry bread pudding

1 (8-oz.) French bread loaf, cut into 1-inch pieces
Vegetable cooking spray
2 cups fat-free milk
1/2 (12-oz.) can fat-free evaporated milk
3/4 cup no-calorie sweetener
3/4 cup egg substitute
1/4 cup sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cherry sauce
Preparation1. Preheat oven to 350°. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.
2. Whisk together milk and next 8 ingredients until blended. Pour milk mixture over bread in ramekins; let stand 30 minutes, pressing bread to absorb mixture after 15 minutes.
3. Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes. Spoon Cherry Sauce over bread pudding.
Note: For testing purposes only, we used Splenda No Calorie Sweetener, Granular. Instead of ramekins, place bread pieces in a 11- x 7-inch baking dish coated with cooking spray, and proceed with recipe as directed. (No need to place on baking sheet.) Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes.

Cherry sauce
1 (15-oz.) can pitted tart cherries in water
3 tablespoons light brown sugar
2 tablespoons cherry-flavored liqueur
Preparation1. Combine all ingredients in a small saucepan. Cook over medium-high heat, stirring occasionally, 16 to 18 minutes or until most of the liquid is reduced.
Note: For testing purposes only, we used Kirsch Cherry Liqueur