6 slices cinnamon-raisin bread
nonstick cooking spray
1 (12 oz.) can evaporated fat-free milk
1/2 c. frozen Florida orange juice concentrate, thawed
2 eggs, beaten
2 tbsp. sugar
2/3 c. water
1 tbsp. cornstarch or flour
2 tsp. honey
dash of ground nutmeg

Place bread slices in a single layer on a baking sheet.

Bake in a 325°F oven for 10 minutes, turning once. Cool on a wire rack. Cut into cubes; set aside. Lightly coat six 6-ounce custard cups with cooking spray. Divide bread cubes among the cups. In a bowl, beat together milk, 1/4 cup of the thawed concentrate, eggs and sugar. Pour milk mixture evenly over bread cubes. Lightly press cubes into milk mixture. Arrange custard cups in a 13 x 9 x 2-inch baking pan. Place pan in oven. Carefully pour very hot tap water into pan around custard cups to a depth of 1-inch.

Bake in a 325°F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Remove the cups from the baking pan. Let stand for 15 minutes.

Meanwhile, for sauce, in a small saucepan, gradually stir together remaining concentrate, water, cornstarch, honey and nutmeg. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. To serve, loosen edges of puddings with a knife. Remove puddings from cups. Serve with warm sauce.

Makes 6 servings.