cinnamon raisin bread pudding with vanilla yogurt sauce

Ingredients

• Servings: 10
• 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 or low-fat lactose-free milk
• 2 teaspoons vanilla extract
• 1/3 cup raisins
• vanilla pudding sauce:
• 1 egg
• 1 egg white
• 1/4 cup sugar substitute for baking
• 2 teaspoons cornstarch
• 2 1/2 cups fat-free or low-fat lactose-free milk
• 2 teaspoons vanilla

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• 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, fat-free or low-fat lactose-free 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.
• vanilla pudding sauce: whisk egg, egg white, sugar and cornstarch together in a medium saucepan. whisk in fat-free or low-fat lactose-free milk.
• cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. serve warm or cold.