Old-fashioned bread pudding #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Fat free bread; toasted and dried |
| 1 | cup | Canned evaporated skim milk |
| ½ | cup | Skim milk |
| 1 | Egg white | |
| ¼ | cup | Sugar |
| ¼ | cup | Raisins |
| ¼ | cup | Liquid egg substitute (must be 0 grams of fat) |
| ⅛ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Cinnamon |
| ½ | teaspoon | Vanilla |
| 1 | pack | (3.4-oz) instant lemon pudding & pie filling |
| 2 | cups | Skim milk |
| 6 | servings. | |
Directions
LEMON SAUCE
Follow package directions for mixing. NOTE: You will not need the entire recipe of pudding for 6 servings. Only ¼ cup per serving of bread pudding.
Preheat ovento 350 degrees. Spray small casserole dish with non-stick cooking spray. Break dried bread in small chunks and line the bottom of the casserole. Sprinkle raisins on top of bread chunks. In medium sized bowl combine evaporated milk, skim milk, egg white, sugar, liquid egg substitute, nutmeg, cinnamon and vanilla. Beat this mixture with electric mixer until well blended. Pour over chunks of bread in casserole and bake at 350 degrees for 25-30 minutes or until liquid is set and absorbed. Serve warm with ¼ cup lemon sauce poured over each serving. Entire recipe makes FAT FREE
FROM SOME COOKBOOK!
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .