Bread Pudding

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
• ¼ tsp cinnamon - ground
• 1 tsp vanilla extract

Directions

1. Combine eggs, milk, raisins, salt, sugar, cinnamon and vanilla extract in a bowl.
2. Add the shredded or cubed bread to the mixture and mix thoroughly.
3. Put into a greased pan.
4. Bake at 350 °F until until a pointed knife inserted near center of pudding comes out almost clean (about 40 minutes or so).