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Cook'n with Betty Crocker 
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Raspberry Bread Pudding |
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Serves: 6 Print this RecipeStale bread that is not quite totally dried out is best for this bread pudding. White, whole wheat or cinnamon-raisin bread all work equally well. If using cinnamon-raisin bread, omit raisins and cinnamon from recipe. Blueberries also make a nice substitution for the raspberries. 4 cups 2-inch cubes day-old bread (5 to 7 slices) 1 cup fresh raspberries 1/2 cup raisins 2 1/2 cups low-fat milk 1/2 cholesterol-free egg substitute 2 tablespoons packed brown sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with nonstick cooking spray. Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish. Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until brown. 1 Serving: Calories 185 (Calories from Fat 30); Fat 3g (Saturated 2g); Cholesterol 10mg; Sodium 200mg; Carbohydrate 33g (Dietary Fiber 1g); Protein 7g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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