Ingredients Jump to Instructions ↓

  1. 3 Day-old white bread - cubed

  2. 1/2 cup 80g / 2.8oz Raisins

  3. 2 cups 474ml Fat-free milk

  4. 2 cups 396g / 13oz Eggs - slightly beaten (large)

  5. 1/2 cup egg substitute

  6. 2 tablespoons 30ml Sugar

  7. 1 teaspoon 5ml Ground cinnamon

  8. 1 teaspoon 5ml Pure vanilla extract

  9. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Prepare a 1 1/2-quart baking dish with nonstick pan spray. Mix the bread cubes and raisins in the prepared dish. Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend. Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly. Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled. This recipe yields 6 servings. Serving size: 1/2 cup. Exchanges Per Serving: 1 1/2 Other Carbohydrate, 1/2 Fat. Nutrition Facts: Calories 139; Calories from Fat 21; Total Fat 2g; Saturated Fat 1g; Cholesterol 72mg; Sodium 229mg; Carbohydrate 24g; Dietary Fiber 1g; Sugars 16g; Protein 6g.


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