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5* Bread Pudding with Raisins

Source of Recipe

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5* Bread Pudding with Raisins

The New Family Cookbook for People with Diabetes
Reviews rate this recipe 5 Stars!
Exchanges
Yield: Makes 3 cups (6 servings)

Ingredients:
� 3 slices day-old white bread, cubed
� 1/2 cup raisins
� 2 cups fat-free milk
� 2 large eggs, slightly beaten, or 1/2 cup egg substitute
� 2 tablespoons sugar
� 1 teaspoon ground cinnamon
� 1 teaspoon pure vanilla extract
� 1/4 teaspoon salt

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

2. Mix the bread cubes and raisins in the prepared dish.

3. Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.

4. 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.

5. 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.

Per Serving: Calories: 139; Protein: 6 g; Sodium: 229 mg; Cholesterol: 72 mg; Fat: 2 g; Dietary Fiber: 1 g; Sugars: 16 g; Carbohydrates: 24 g ++++
Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat