Custard and Pudding, Misc Desserts

Lite Old-fashioned Bread Pudding

  • 2 cups Fat-Free or skim milk
  • ~ Egg substitue equivalent to 2 eggs
  • 1 teaspoon Vanilla
  • ~ Sugar substitute equivalent to 1 tsp
  • 4 slices Stale bread, cut into 1-inch cubes
  • 2 tablespoons Raisins
  • 1/2 teaspoon Ground cinnamon

    • Combine milk, egg substitute, vanilla and sugar substitute in a bowl. Add breadcubes and raisins; stir gently. Pour into a 1-quart baking dish coated with nonstick cooking spray. Sprinkle with cinnamon. Place in a shallow pan; add 1-inch of water. Bake at 350° for 50 minutes oruntil a knife inserted near the center comes out clean.

    Yields 6 servings.

    Exchanges: 1 starch, 1/2 Meat Serving Size: 1/6 of recipe Calories: 129 Sodium 174 mg Cholesterol: 2 mg Carbohydrate: 17 gm Protein: 6 gm Fat: 3 gm Fiber: trace

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, NY. 

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