Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Skim milk |
| ½ cup | Egg Beaters |
| ½ cup | Sugar |
| ½ cup | Boiling Water |
| ¼ teaspoon | Salt |
| 1 teaspoon | Cinnamon |
| 2 teaspoons | Vanilla |
| 1 teaspoon | Nutmeg |
| 2½ cup | Day old bread (I used |
| \N \N | Cinnamon-Raisin) -- cubed |
| ¼ cup | Golden Raising -- (soaked in |
| \N \N | Brandy) |
| ½ cup | Chopped chocolate |
| ½ teaspoon | Slivered orange peel |
Mix all ingredients and let sit in fridge for several hours or overnight.
Bake at 350 for 45 mins, until puffy and brown. I calculate this to have approx. 6 grams of fat per serving. Serve with warm Custand Sauce: 2 c.
Skim milk
¼ c. Sugar 2 T. Cornstarch (measure carefully) ½ c. Egg beaters 1 T. Brandy 1 t. Vanilla Whisk milk, sugar, cornstarch and eggs in heavy saucepan until smooth. Watch carefully or it will scorch. Cook over med-high heat until mixture boils and thickens.
Remove from heat. Mix in brandy and vanilla. Serve warm over bread pudding. Custard sauce made be made a day ahead. This sauce is Fat-free Recipe By : Penchard
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