| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Spirits |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Skim milk |
| 1/2 |
c |
Egg Beaters |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Boiling Water |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 2 |
ts |
Vanilla |
| 1 |
ts |
Nutmeg |
| 2 1/2 |
c |
Day old bread (I used |
|
|
Cinnamon-Raisin) — cubed |
| 1/4 |
c |
Golden Raising — (soaked in |
|
|
Brandy) |
| 1/2 |
c |
Chopped chocolate |
| 1/2 |
ts |
Slivered orange peel |
INSTRUCTIONS
Mix all ingredients and let sit in fridge for several hours or overnight.
Bake at 350 for 45 mins, until puffy and brown. I calculate this to have
approx. 6 grams of fat per serving. Serve with warm Custand Sauce: 2 c.
Skim milk
1/4 c. Sugar 2 T. Cornstarch (measure carefully)
1/2 c. Egg beaters 1 T. Brandy 1 t. Vanilla Whisk milk, sugar,
cornstarch and eggs in heavy saucepan until smooth. Watch carefully or it
will scorch. Cook over med-high heat until mixture boils and thickens.
Remove from heat. Mix in brandy and vanilla. Serve warm over bread
pudding. Custard sauce made be made a day ahead. This sauce is Fat-free
Recipe By : Penchard
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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