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Pudding: Bread Pudding with Raisins

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail
Bread Pudding with Raisins

WW Points
Exchanges
Yield: Serves: 6

- 3 slices day-old white bread, cubed
- 1/2 cup raisins
- 2 cups fat-free milk
- Egg substitute equivalent to 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt

DIRECTIONS

Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick 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.

One 1/2-cupserving equals: Calories: 139, Fat: 2g, Cholesterol: 1mg, Sodium: 229mg, Carbohydrate: 24g, Fiber: 1g, Sugars: 16g, Protein: 6g ++++ Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat ++++ WWP: 3