Name: Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 1 pound challah or egg bread (cubed); 1 teaspoon cinnamon; ½ cup egg substitute; 4 egg whites; 1/3 cup sugar substitute for baking; 4 cup fat-free milk; 2 teaspoon vanilla extract; 1/3 cup raisins; 1 egg; 1 egg white; ¼ cup sugar substitute for baking; 2 teaspoon cornstarch; 2½ cup fat-free milk; 2 teaspoon vanilla extract

Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce

Prep Time 30

Cook Time 55

Total Time 1 25

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Servings

Ingredients

1 pound challah or egg bread cubed
1 teaspoon cinnamon
½ cup egg substitute
4 egg whites
1/3 cup sugar substitute for baking
4 cup fat-free milk
2 teaspoon vanilla extract
1/3 cup raisins
1 egg
1 egg white
¼ cup sugar substitute for baking
2 teaspoon cornstarch
2½ cup fat-free milk
2 teaspoon vanilla extract

Instructions

For the bread pudding:
Preheat oven to 350 degrees Fahrenheit. Spray an 8-x8-inch baking pan with cooking spray; set aside.
Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.
Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean.
Cut into squares and serve warm with vanilla pudding sauce*.
*For the vanilla pudding sauce:
Whisk egg, egg white, sugar substitute and cornstarch together in a medium saucepan. Whisk in milk and vanilla.
Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.
Yield: approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt sauce, per serving
Source: National Dairy Council