Cinnamon Raisin Bread Pudding

Cinnamon Raisin Bread Pudding
with Vanilla Pudding Sauce

The minute that its creamy layers touch your tongue,
this delicious treat will instantly become a new favorite!
Recipe created by Chef Lisa Schroeder of Mother's
Bistro, Portland, OR, on behalf of 3-A-Day Dairy.


Makes 10 servings
INGREDIENTS for Bread Pudding:
1 pound challah or egg bread, cubed
1 tsp cinnamon
1/2 cup egg substitute
4 egg whites
1/3 cup sugar substitute for baking
4 cups fat-free milk
2 tsp vanilla extract
1/3 cup raisins 
   
Vanilla Pudding Sauce:
1 egg
1   egg white
1/4 cup sugar substitute for baking
2  tsp cornstarch
2 cups fat-free milk 
2  tsp vanilla extract
   
DIRECTIONS for Bread Pudding:
1. Preheat oven to 350ºF. Spray an 8x8 inch baking pan with cooking spray. Set aside.
2. Place bread cubes in a large bowl; sprinkle with cinnamon.
3. In a medium bowl, whisk egg substitute, egg whites, sugar subsitute, milk and vanilla
until blended. Pour over bread, sprinkle with raisins, and stir gently to mix.
4. Pour mixture into prepared pan. Bake 45 minutes in preheated oven or until top is
puffed and golden.
Cut into squares and serve warm with vanilla pudding sauce. 
DIRECTIONS for Vanilla Pudding Sauce:
1. Whisk egg, egg white, sugar substitute, and cornstarch together in a medium
2. saucepan. Whisk in milk and vanilla.
3. Cook over medium-low heat, stirring constantly, until mixture thickens and begins to
bubble, about 10 minutes. Serve warm or cold.

Yields approximately 1/2 cup bread pudding plus 1/3 cup vanilla pudding
sauce per serving.