Skinny Bread Pudding

• ⅛  - nonstick cooking spray
• 1 loaf - Italian bread
• 3  - large eggs
• 2 ½ cups - low fat milk
• ⅓ cup - granulated sugar
• 2 teaspoons - vanilla extract
• 1 tsp - cinnamon
• 1 pinch - salt
• ⅛  - powdered sugar

Instructions

1. Preheat the oven to 350°F.
2. Spray a 9-inch square baking dish liberally with nonstick cooking spray. Set aside.
3. Cut the bread into 1-inch cubes and set aside.
4. Whisk the eggs, low-fat milk, sugar, vanilla extract, cinnamon, and salt in a large mixing bowl until combined. Add the bread cubes to the bowl. Fold with a rubber spatula until the bread is thoroughly coated in the milk mixture.
5. Transfer the soaked bread cubes to the prepared baking dish. Cover with aluminum foil.
6. Bake the bread pudding on middle rack of oven for 30 minutes.
7. Carefully remove foil and continue baking until golden brown on top and a toothpick inserted in the center comes out clean, 15-20 minutes.
8. Check to see that bread pudding is done. Remove from oven or add time as needed.
9. If serving warm, allow the bread pudding to cool for at least 15 minutes before plating. To serve cold, chill bread pudding in refrigerator for at least two hours. Dust with powdered sugar immediately before serving, if desired.