Bread Pudding...lower Cal/Fat

• 1 lb French bread
• 1 quart nonfat milk
• 34 cup Egg Beaters egg substitute
• 2 cups Splenda granular, sugar substitute
• 2 tablespoons vanilla extract
• 34 cup golden raisin
• 14 cup Splenda granular, sugar substitute
• 1 teaspoon cornstarch
• 12 cup half-and-half
• 14 cup reduced-calorie margarine
• 1 teaspoon vanilla

1. Heat oven to 325 degrees.
2. Break bread into chunks, place in large shallow bowl.
3. Add milk; let soak for about 10 minutes.
4. Add Egg Beaters, Spenda, vanilla, raisins.
5. Stir gently until combined.
6. Pour into 9 x 13 pan sprayed with nonstick cooking spray.
7. Bake 50 minutes or until firm.
8. Pull out of oven and pour sauce over the top.
9. For the sauce: In a small pot combine Splenda with cornstarch.
10. Add half and half and margarine.
11. Bring to a boil over medium heat.
12. Add vanilla.

bread, milk, egg beaters, splenda, vanilla, golden raisin, splenda, cornstarch, margarine, vanilla

Taken from www.food.com/recipe/bread-pudding-lower-cal-fat-296933 (may not work)