Serves: 6
Total Calories: 154

4 ounces crust-trimmed 2 day-old whole wheat bread, torn or sliced, into bite-size pieces
2 tablespoons raisins, chopped
1 cup fat-free evaporated milk
1 cup low-fat milk (1%)
2 eggs
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon grated orange zest or lemon zest

1. Spray an 8 x 8-inch baking pan with nonstick cooking spray. Arrange the bread pieces evenly in the prepared pan and sprinkle with the raisins.

2. In a medium bowl, beat together the milks, eggs, brown sugar, vanilla, cinnamon, nutmeg, and zest. Pour the mixture over the bread and refrigerate 30 minutes, periodically pressing the bread down with a spatula to help it absorb the liquid.

3. Preheat the oven to 325°F.

4. Pull the oven rack partly out. Place a large roasting pan on the rack add the filled bread pudding pan. Carefully pour 1/2 inch boiling water into the roasting pan. Bake until the pudding is puffed and golden brown, about 45-55 minutes. Cool on a rack 10 minutes serve hot, warm, or room temperature.

EXCHANGES
2 Carbohydrate

NUTRITION FACTS
Calories 165
Calories from Fat 27
Total Fat 3g
Saturated Fat 1g
Cholesterol 73mg
Sodium 198mg
Carbohydrate 27g
Dietary Fiber 1g
Sugars 17g
Protein 9g

Nutritional Facts:

Serves: 6
Total Calories: 154
Calories from Fat: 44

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Bread Pudding
Noodle Pudding
Rice Pudding
Tapioca Pudding
Tiramisù
Trifle
Vanilla Ice Cream