Cinnamon raisin bread pudding for some folks can be a nice trip down memory lane. If you don't have an old family recipe lying around, you can enjoy this easy-to-make cinnamon raisin bread pudding. Don't forget the vanilla sauce!
Ingredients
For the bread pudding:
1 pound challah or egg bread, cubed
1 teaspoon cinnamon
1/2 cup egg substitute
4 egg whites
1/3 cup sugar substitute for baking
4 cups fat-free lactose-free milk
2 teaspoons vanilla extract
1/3 cup raisins
For the vanilla pudding sauce:
1 egg
1 egg white
1/4 cup sugar substitute for baking
2 teaspoons cornstarch
2 1/2 cups fat-free lactose-free milk
2 teaspoons vanilla extract
Instructions
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 cinnamon raisin bread pudding 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.
Recipe created by Chef Lisa Schroeder of Mother's Bistro, Portland, Ore., on behalf of 3-Every-Day™ of Dairy
