Recipe - Raisin Bread Pudding

1 One half cup (about 4 slices) raisin
bread, but into cubes
One fourth cup Raisins
2 tablespoon Sugar
Three fourths teaspoon Ground cinnamon
1 Egg
One fourth teaspoon Vanilla
1 One fourth cup Skim milk

This is a fine morning fuel food. The egg offers protein, there's some
calcium from the milk, and carbohydrates from the bread. Prepare the night
before and refrigerate. From Evelyn

1. Preheat oven to 325 F. Spray a 1 qt. baking casserole with nonstick
vegetable spray. Put bread cubes into casserole and sprinkle with raisins.

2. In a separate bowl, mix sugar and cinnamon and stir in egg; add vanilla.

3. Heat milk and slowly stir into egg mixture and pour over bread. Bake for
40 minutes or until tester when inserted into the center comes out clean.
Can be made ahead and reheated.

Preparation time: 15 mins.

Cooking time: 40 mins.

Calories: 164 Sat. fat: less than 1 gm Total fat: 2 gm Cholesterol:55 mg.
Percentage of calories from fat:11 Posted to Digest eatlf.v097.n179 by
"William & Evelyn Hall" wchall@nevia.net on Jul 15, 1997