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Bread Pudding II
4 Cups / 1 liter Day-Old French Bread, cubed (fat-free if
available)
1/4 Cup / 60 mL Raisins
2 Cups / 500 mL Skim Milk
1/2 Cup / 125 mL Sugar
3 Egg Whites or 1/2 Cup / 125 mL Egg Substitute
1/2 teas. / 2.5 mL Watkins Vanilla, Double
Strength
1/2 teas. / 2.5 mL Watkins
Cinnamon
Dash Watkins
Nutmeg
Watkins Cinnamon
Preheat oven to 350ºF / 180ºC. Spray a 1-1/2
quart/liter casserole with Watkins Cooking Spray. Add bread cubes and raisins; toss to
mix. In medium bowl, combine milk, sugar, egg whites, Watkins
Vanilla, cinnamon and nutmeg; mix well. Pour over bread mixture, pressing
down cubes with back of spoon until soaked with egg mixture. Sprinkle with cinnamon. Bake
for 35 to 40 minutes or until knife inserted toward center comes out clean. Serve warm or
cold. Makes 6 servings.
Nutritional Information Per Serving:
Calories 180, Protein 6g, Carbohydrates 37g, Sodium 170mg, Fat 1g, Saturated Fat 0g,
Cholesterol 1mg, Dietary Fiber 1g
About Watkins Vanilla
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Email: sue@cinnamonsue.com
website: www.cinnamonsue.com
© Copyright 2006 The Rising Stars
Team
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