Bread Pudding With Raisins
By: Anonymous
Published: Friday, January 1, 2010 - 12:28am

Ingredients




3 slc day-old white bread cubed
1/2 cup raisins
2 cups fat-free milk
2 lrg eggs slightly beaten
cup (or ½  egg substitute)
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Preparation

1 Preheat the oven to 350 degrees. Prepare a 1 1/2-quart baking dish with nonstick 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. 6 This recipe yields 6 servings. 7 Serving size: 1/2 cup. 8 Comments: A classic English dessert, bread pudding will never go out of style. Stale or dry bread is best to use, since its moisture has evaporated, allowing the flavored custard to saturate the bread more easily.