Heat milk and margarine to simmering in medium saucepan; remove from heat and stir until margarine is melted. Cool 10 minutes.
Beat egg and egg whites in large bowl until foamy; mix in Splenda, spices and salt. Mix milk mixture into egg mixture; mix in bread.
Spoon mixture into ungreased 1 1/2 quart casserole dish. Place casserole in roasting pan on over rack; add 1 inch hot water. Bake, uncovered until pudding is set and sharp knife inserted halfway between center and edge comes out clean, 40 to 45 minutes.
37 mg chol
422 mg sodium