Ingredients

• 3 extra-large eggs
• 1/3 cup sugar
• 1 1/2 cups low-fat buttermilk
• 1 1/2 cups nonfat milk
• 1 teaspoon vanilla extract
• 8 slices light buttermilk bread, cut into 1-inch pieces
• Ground nutmeg
• 16 ounces unsweetened frozen strawberries, thawed
• Lemon juice
• Low-calorie sugar substitute

Instructions

1. Preheat oven to 325°F. Whisk eggs and sugar to blend in large bowl. Beat in both milks and vanilla. Add bread and let stand 5 minutes. Transfer mixture into 7x11-inch baking dish. Sprinkle top of bread pudding lightly with nutmeg. Place baking dish in large pan. Add enough water to pan to come 1 inch up side of baking dish. Bake until pudding is set in center, approximately 1 hour 15 minutes. Cool completely. Serve with Strawberry Sauce.
2. To make the strawbwerry sauce: Puree strawberries in blender or processor until smooth. Add enough lemon juice to season to taste. Add enough sugar substitute to sweeten to taste. (Can be prepared 4 days ahead; chill.) Makes about 1 3/4 cups.
3. Puree strawberries in blender or processor until smooth. Add enough lemon juice to season to taste. Add enough sugar substitute to sweeten to taste. (Can be prepared 4 days ahead; chill.)
4. Makes about 1 3/4 cups.