1Preheat oven to 350. Coat six 8 oz. ramekins with nonstick cooking spray. Divide bread cubes among the ramekins to fill halfway and top each with 1 t. preserves. Divide remaining bread cubes among ramekins and fill the top. Whisk together evaporated milk, 2 % milk, honey, egg substitute, and almond extract in large glass measuring cup. Pour 1/2 cup liquid over bread cubes in each ramekin. Press bread cubes into liquid; top with 1 T. preserves. Bake puddings until bread is lightly toasted and liquid is absorbed, about 35 minutes. Let puddings stand 15 minutes before serving with a dollop of crème fraiche.