Yield: 6 Servings
|2 cups||Apples; grated|
|2 tablespoons||Lemon juice|
|4 cups||Bread; cubed, small pieces|
|1½ cup||Skim Milk|
|½ cup||Maple syrup|
|2 \N||Egg whites|
Mix lemon juice with grated apple. Blend the soymilk, egg replacer, maple syrup and cinnamon (and vanilla, if you use it) together. Put one third of the bread in the bottom of a greased 8" by 8" baking dish and cover with 1 cup of the apples and half the raisins. Pour one cup of the liquid mixture over these ingredients. Repeat the layers of bread, apple and raisins, ending with a top layer of bread.
Pour the rest of the liquid ingredients over it. Sprinkle with cinnamon.
Let pudding sit for about 20 minutes. Bake, covered, at 350 degrees F (325 if you use a glass dish) for 45 minutes. Let stand for 10 to 20 minutes at room temperature before serving.
Recipe by: Net
Posted to JEWISH-FOOD digest Volume 98 #004 by Annice Grinberg <VSANNICE@...> on Jan 04, 98