Cinnamon Raisin Bread Pudding with Vanilla Yogurt Sauce
- Bread pudding:
- 1 pound challah or egg bread, cubed
- 1 teaspoon cinnamon
- 1/2 cup egg substitute
- 4 egg whites
- 1/3 cup sugar substitute for baking
- 4 cups fat-free or low-fat lactose-free milk
- 2 teaspoons vanilla extract
- 1/3 cup raisins
- Vanilla pudding sauce:
- 1 egg
- 1 egg white
- 1/4 cup sugar substitute for baking
- 2 teaspoons cornstarch
- 2 1/2 cups fat-free or low-fat lactose-free milk
- 2 teaspoons vanilla
- 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, fat-free or low-fat lactose-free 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.
- Vanilla pudding sauce: Whisk egg, egg white, sugar and cornstarch together in a medium saucepan.
- Whisk in fat-free or low-fat lactose-free milk.
- Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes.
- Serve warm or cold.
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Taken from allrecipes.com/recipe/cinnamon-raisin-bread-pudding-with-vanilla-yogurt-sauce/ (may not work)