Yield: 1 Servings
|5 cups||French bread cubes (about 6 ounces)|
|⅓ cup||Golden raisins|
|1 cup||Mashed very ripe banana (about 2 large)|
|1¼ cup||Skim milk|
|1 cup||Fat-free egg substitute|
|¼ teaspoon||Ground nutmeg|
|1 teaspoon||Vanilla extract|
A request was made for a non fat/low fat bread pudding. I found this recipe in Secrets of Fat-Free Baking by Sandra Woodruff, RD. I have not tried it, yet.
Combine the bread cubes and raisins. In a separate bowl, combine the remaining ingredients, and pour over the bread cubes. Stir gently to mix, and let the mixture sit for 10 minutes.
Coat a 1-½ quart casserole dish with nonstick cooking spray. Spread the bread mixture evenly in the dish, and bake at 350 degrees F for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean.
Let stand for 10 minutes. Serve warm, and refrigerate any leftovers. Yield: Posted to JEWISH-FOOD digest V97 #040 From: Steve and Marilyn Kerman <sdkerman@...> Date: Fri, 27 Sep 96 18:46 PDT