Cinnamon Raisin Bread Pudding

Instructions

A very moist custardy bread pudding made with sourdough bread.

1-3/4 cups skim milk
1/2 cup nonfat egg substitute
1/4 cup sugar
1 tablespoon vanilla extract
1/2 tablespoon cinnamon
1 orange, grated zest
4 slices sour dough bread, cubed
1/4 cup raisins

Coat a medium-sized glass casserole dish with nonstick spray. Preheat oven to 350º.

Place skim milk, egg substitute, sugar, vanilla, cinnamon and orange zest in medium-sized mixing bowl and whisk together well. Add bread cubes and raisins. Mix thoroughly.

Pour into casserole dish, cover and bake for 30 to 35 minutes at 350º until center is firm and knife comes out clean when inserted in the center. Serve warm.