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Pudding: Rum and Raisin Bread Pudding

Source of Recipe

Diabetic Low-Fat & No-Fat Meals in Minutes � M.J. Smith, R.D.
Rum and Raisin Bread Pudding

Exchanges
16 servings-1/16 pan each

1 cup liquid egg substitute
1-1/2 cups apple juice concentrate
1 tablespoon rum extract
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon vanilla
2 tablespoons margarine, melted
3 cups skim milk
nonstick cooking spray
6 cups bread cubes
1/2 cup coconut
1/2 cup raisins

Preheat oven to 375. In a mixing bowl, beat first 8 ingredients until smooth.

Spray an 11" x 7" baking dish with cooking spray. Layer bread cubes, coconut, and raisins in the dish. Pour egg and milk mixture over bread. Bake for 40 minutes or until set. Allow bread pudding to cool slightly, then cut and serve.

One serving equals: 243 calories�5 gm. Fat� 8 gm. Protein� 40 gm. Carbohydrate� 0 mg cholesterol� 408 mg. sodium. ++++ Exchanges: 1 fruit� 2 starch� 1/2 fat.