Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 cups | French bread cubes (about 6 ounces) |
| ⅓ cup | Golden raisins |
| 1 cup | Mashed very ripe banana (about 2 large) |
| ¼ cup | Plus |
| 2 tablespoons | Honey |
| 1¼ cup | Skim milk |
| 1 cup | Fat-free egg substitute |
| ¼ teaspoon | Ground nutmeg |
| 1 teaspoon | Vanilla extract |
| \N 9 | servings |
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