Recipe - Cherry Bread Pudding

3 Eggs or equivalent egg
Substitute
One fourth cup Dark honey (or 3x this if
You want it sweet)
1 One half cup Nonfat plain yogurt
(approx)
x Micro dash of salt
8 sl Cracked wheat bread
1 cup Dried pitted cherries
One half cup Organic red flame raisins
Spice (optional)

Boil some water, pour over cherries and raisins to soak, set aside.

Beat the eggs and honey with a fork until well blended. Stir in yogurt and
salt. Break up about 8 slices of cracked wheat bread, or crumble it up,
and stir in. Add in plumped up cherries and raisins, drain the water off
first. Pour into a greased 5" x 7" pan, or a large pie tin. Bake 400 F
until the aroma of bread pudding hits your nose, about 40 minutes.

Serve with a little cinnamon sprinkled on top.

Notes: This is just right in terms of sweetness for me. In order to try to
placate the sugar gods, I tried it out with caramel sauce, and it ruined it
for me. Nothing like the taste of burnt sugar to dull one's taste buds.
Nonetheless, the caramel sauce recipe follows. Optionally mix some spices
in with the eggs before baking, such as One fourth One half t of cinnamon, mace,
allspice, or cardomon powder.

From: Lu Bozinovich U33754@uicvm.uic.edu. rfvc Digest V94 Issue #164,
Aug. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip