- 5 slices whole wheat bread
- 2 tablespoons margarine or butter
- 1/4 teaspoon cinnamon
- 1/3 cup sugar, white or brown
- 1/2 cup raisins
- 3 eggs
- 2 cups nonfat liquid milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
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1. Preheat oven to 350 degrees F.
2. Spread one side of bread
with margarine or
butter. Sprinkle with cinnamon.
3. Cut bread
into 1-inch cubes.
4. In a medium-sized bowl, combine bread cubes,
sugar, and raisins.
5. In another bowl, blend eggs, milk, salt, and
vanilla. Pour liquid over bread mixture; lightly mix.
6. Transfer mixture to a casserole
dish that has
been coated with oil or sprayed with a nonstick spray.
7. Bake uncovered for 50 to 60 minutes or until
the center of the mixture reaches 160 degrees F when measured with a
food thermometer. At this temperature, a metal knife inserted near the
center of the pudding comes out clean.
8. Serve warm or cold. Do not let bread pudding
set at room temperature over 2 hours total time. Eat within 3 to 4 days.
Serving Size: 1/2 cup
Yield: 6 servings
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