Raisin and spice bread pudding
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Low fat milk |
| ½ | cup | Firmly packed light brown |
| 2 | Egg whites; lightly beaten | |
| 1 | large | Egg; lightly beaten |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Grated lemon peel |
| ¼ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Salt |
| 4 | slices | Day old cinnamon-raisin bread; cut into 1/2-inch cubes (aprox 2 cups) |
| 4 | slices | Day old whole wheat bread; cut into 1/2-inch cubes (aprox 2 cups) |
| ½ | cup | Dark raisins |
Directions
Preheat oven to 350. In a large bowl, combine milk, brown sugar, egg whites, egg, vanilla, cinnamon, lemon peel, nutmeg, and salt. Mix well.
Place cinnamon-raisin bread, whole wheat bread, and raisins in a medium casserole dish. Toss to combine. Pour milk mixture over bread mixture. Toss to coat. Cover dish with plastic wrap and refrigerate for 15 minutes.
Bake pudding until top is golden brown and center is set (aprox 45 minutes). Place dish on wire rack and cool for 5 minutes. Serve warm.
Calories-260; Fat-4 grams
Posted to recipelu-digest Volume 01 Number 423 by Abtaxel <Abtaxel@...> on Dec 30, 1997