Non-stick cooking spray
3 lg. eggs
3 c. skim milk
1/2 c. reduced calorie pancake syrup
2 tsp. grated orange peel
11 slices reduced calorie bread
1/2 c. currants

ORANGE SAUCE:

1 tbsp. cornstarch
2 envelopes low calorie sweetener
1/2 c. orange juice
1 orange, peeled and chopped

Preheat oven to 325 degrees. Grease 2 quart casserole with nonstick cooking spray; set aside. In large bowl, whisk eggs until frothy. Whisk in milk, syrup, orange peel and 1/4 teaspoon salt. Set aside. Quarter 3 slices bread; cut remainder into 1 inch squares. Dip bread quarters into milk mixture; arrange, points up, around side of casserole. Soak bread cubes and currants in milk mixture 5 minutes. Pour bread cubes, currants and any milk mixture into casserole.

Place in roasting pan in middle of oven. Pour boiling water into pan to halfway up side of casserole. Bake 1 hour and 10 minutes, until knife inserted in center comes out clean.

Make Orange Sauce: In saucepan, combine cornstarch and sweetener. Blend in orange juice and 1/2 cup water. Bring to boiling, stirring. Cook 1 minute. Cool slightly; stir in orange. Serve pudding warm with Orange Sauce. If desired, garnish with lemon peel rose and mint sprig. Makes 8 servings, (1 1/2 cups sauce), 178 calories each.