Bread Pudding with Raisins

BREAD PUDDING WITH RAISINS
Yield: Makes 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
INGREDIENTS
- 3 slices day-old white bread, cubed
- 1/2 cup raisins
- 2 cups fat-free milk
- 2 large eggs, slightly beaten, or 1/2 cup egg substitute
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
DIRECTIONS
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl;
pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle
rack of the oven. Pour hot water into the shallow pan to
a depth of 1 inch around the baking dish. This creates a
water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the
pudding comes out clean. Remove the pan from the water
bath and serve warm or chilled.
Nutritional Information Per Serving: (1/2 cup)
Calories: 139, Fat: 2 g, Cholesterol: 72 mg, Sodium: 229 mg,
Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 16 g, Protein: 6 g
Diabetic Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
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