Pound Cake Pudding

• 2 ounces poundcake, cut into 1/2-inch cubes
• 2 tablespoons golden raisins
• 1 cup low-fat milk
• 12 cup orange juice
• 2 eggs
• 2 teaspoons granulated sugar
• 12 teaspoon orange peel, grated
• 1 teaspoon confectioners' sugar

1. Preheat oven to 350F.
2. Spray 2 10-ounce custard cups with non-stick cooking spray; fill each with 1 ounce cake cubes, 1 T. raisins; set aside.
3. In a medium mixing bowl, using a wire whisk, beat together the milk, orange juice, eggs, granulated sugar, and orange peel; pour half of the mixture into each cup.
4. Place cups in a 8x8-inch baking pan and fill pan with water to a depth of 1-inch; bake 40 to 45 minutes, or until a knife inserted in the center comes out clean.
5. Remove baking pan from the oven and custard cups from water bath; set cups aside and let cool.
6. When ready to serve, using a small tea strainer, sift half of the confectioners' sugar onto each pudding.

poundcake, golden raisins, lowfat milk, orange juice, eggs, sugar, orange peel, sugar

Taken from www.food.com/recipe/pound-cake-pudding-236300 (may not work)