| 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
A Message from our Provider:
“Only with Jesus can you reach your full potential”