Recipe - Raisin And Spice Bread Pudding

3 cup Low fat milk
One half cup Firmly packed light brown
2 Egg whites; lightly beaten
1 lg Egg; lightly beaten
1 teaspoon Vanilla
1 teaspoon Ground cinnamon
1 teaspoon Grated lemon peel
One fourth teaspoon Nutmeg
1/8 teaspoon Salt
4 sl Day old cinnamonraisin
bread; cut into 1/2inch
cubes (aprox 2 cups)
4 sl Day old whole wheat bread;
cut into 1/2inch cubes
(aprox 2 cups)
One half cup Dark raisins

Preheat oven to 350. In a large bowl, combine milk, brown sugar, egg
whites, egg, vanilla, cinnamon, lemon peel, nutmeg, and salt. Mix well.

Place cinnamonraisin bread, whole wheat bread, and raisins in a medium
casserole dish. Toss to combine. Pour milk mixture over bread mixture. Toss
to coat. Cover dish with plastic wrap and refrigerate for 15 minutes.

Bake pudding until top is golden brown and center is set (aprox 45
minutes). Place dish on wire rack and cool for 5 minutes. Serve warm.

Calories260; Fat4 grams

Posted to recipeludigest Volume 01 Number 423 by Abtaxel Abtaxel@aol.com
on Dec 30, 1997