BLUEBERRY BREAD PUDDING

12 slices Wonder Lite Bread, cubed (6)
2 cups blueberries (2)
2 cups Lite Vanilla Soy Milk (2)
3/ 4 cup egg substitute (2)
1/3 cup Splenda (1)
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt

Spray the bottom and sides of a 3 1/2 - 4 quart slow cooker with Pam.
Combine bread and blueberries in the cooker. In a medium bowl, whisk
together the remaining ingredients, then mix in with the
bread/blueberries.

Cook on high for about 4 hours, leaving the lid cracked open a bit for
the last half-hour of cooking, to let the steam escape. (You can do this
by inserting a spoon in between the lid and the pot.) You'll know it's
done when the pudding has a dense, cake-like texture and gets
golden-brown around the edges -- don't expect it to be something liquid
or smooth.

Serves 6, 2 points

Serve warm with vanilla ice cream or whipped cream. (Points extra)