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Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce

 

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Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce
 

 

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Recipe

Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce

Times

  • Prep Time : 30 min
  • Cook Time : 55 min
  • Ready Time : 1 hour, 25 min

Servings

10 Servings

Ingredients

    For the Bread Pudding:

    • 1 pound challah or egg bread, cubed
    • 1 teaspoon cinnamon
    • ½ cup egg substitute
    • 4 egg whites
    • 1/3 cup sugar substitute for baking
    • 4 cups fat-free milk
    • 2 teaspoons vanilla extract
    • 1/3 cup raisins

    For the vanilla pudding sauce:

    • 1 egg
    • 1 egg white
    • ¼ cup sugar substitute for baking
    • 2 teaspoons cornstarch
    • 2½ cups fat-free milk
    • 2 teaspoons vanilla extract

    Directions

    For the bread pudding:

    Preheat oven to 350 degrees Fahrenheit. Spray an 8-x8-inch baking pan with cooking spray; set aside.

    Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.

    Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean.

    Cut into squares and serve warm with vanilla pudding sauce*.

    *For the vanilla pudding sauce:

    Whisk egg, egg white, sugar substitute and cornstarch together in a medium saucepan. Whisk in milk and vanilla.

    Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.

    Yield: approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt sauce, per serving

     

    Source: National Dairy Council

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