Bread Pudding

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==Description==
Source: The Art of Cooking for the Diabetic, revised edition by Mary Abbott Hess, R. D., M.S., and Katharine Middleton, first signet printing - January, 1993
==Ingredients==
* 2 slice bread - white or whole wheat
* 2 tsp margarine, softened
* 2 tbsp seedless raisins
* 2 cup skim milk
* 2 large eggs or use egg substitute to equal 2 eggs
* ¼ tsp salt
* 2 tbsp sugar This came from a diabetic cookbook but i see no reason why you can't use artificial sweetener equal to 2 tbsp sugar - but be sure you use one that will hold up to heat
* ¼ tsp cinnamon - ground
* 1 tsp vanilla extract
==Directions==
# Combine eggs, milk, raisins, salt, sugar, cinnamon and vanilla extract in a bowl.
# Add the shredded or cubed bread to the mixture and mix thoroughly.
# Put into a greased pan.
# Bake at 350 °F until until a pointed knife inserted near center of pudding comes out almost clean (about 40 minutes or so).
== Notes ==
Category:Bread pudding Recipes
Category:Diabetic-friendly Recipes
Category:Raisin Recipes
Category:Egg Recipes
Category:Vanilla extract Recipes
Category:Bread Recipes
Category:Milk and cream Recipes