Bread pudding (very low fat)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | White bread; (21/2 to 3 cups worth when cubed) |
| ½ | cup | Raisins |
| EnerG egg sub to equal 2 eggs | ||
| ⅓ | cup | Sugar; (recipe called for brown sugar) |
| 1 | pinch | Salt |
| ½ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Nutmeg |
| 2¼ | cup | Warm skim milk |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Sugar |
Directions
Preheat oven 325F. Toast the bread and slice into cubes. Spray an 8" square pan and arrange the bread in the pan, sprinkling the raisins on top. In a small bowl, mix the EnerG according to directions. Add the spices, vanilla, ⅓ cup sugar and milk, stirring to combine. Pour over the bread and let stand for 30 minutes, pressing down occasionally on the bread to absorb the liquid. Sprinkle with 1 tsp sugar, then bake 50-60 minutes until golden brown and puffed up. Serve warm or cold.
Variations: Use chopped apricots instead of raisins. Spread the bread with jam before cutting. Add the grated zest of an orange to the liquid.
Posted to fatfree digest by sharon@... (Sharon McCleave) on Dec 09, 1998, converted by MM_Buster v2.0l.