Yield: 1 Servings
|1½ cup||Skim milk|
|½ cup||Egg Beaters|
|½ cup||Boiling Water|
|2½ cup||Day old bread (I used|
|\N \N||Cinnamon-Raisin) -- cubed|
|¼ cup||Golden Raising -- (soaked in|
|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.
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