1 1/2 c Skim milk
1/2 c Egg Beaters
1/2 c Sugar
1/2 c Boiling Water
1/4 ts Salt
1 ts Cinnamon
2 ts Vanilla
1 ts Nutmeg
2 1/2 c Day old bread (I used
Cinnamon-Raisin) — cubed
1/4 c Golden Raising — (soaked in
Brandy)
1/2 c Chopped chocolate
1/2 ts Slivered orange peel
Mix all ingredients and let sit in fridge for several hours or overnight.
Bake at 350 for 45 mins, until puffy and brown. I calculate this to have
approx. 6 grams of fat per serving. Serve with warm Custand Sauce: 2 c.
Skim milk
1/4 c. Sugar 2 T. Cornstarch (measure carefully)
1/2 c. Egg beaters 1 T. Brandy 1 t. Vanilla Whisk milk, sugar,
cornstarch and eggs in heavy saucepan until smooth. Watch carefully or it
will scorch. Cook over med-high heat until mixture boils and thickens.
Remove from heat. Mix in brandy and vanilla. Serve warm over bread
pudding. Custard sauce made be made a day ahead. This sauce is Fat-free
Yields
1 Servings