Recipe by PaulaG
This is a great low-sugar, low-fat dessert designed for 2. It is easily adapted using a variety of dried fruit; i.e., blueberries, chopped apricots, dried apples, and/or pecans or walnuts. Let your imagination lead you.
Top Review by Crafty Lady 13
Easy and quick dessert. The perfect end to a meal. I used French bread and dried cranberries soaked in blueberry juice. It was light, moist and delicious. I will be making this often, especially when I need to use up some French bread. Made for December 2011 Aus/NZ Swap.
- 1 -2 slice challah (thick slices) or 1 -2 slice French bread (thick slices)
- 4 tablespoons golden raisins or 4 tablespoons dried blueberries
- 1 eggs or 1⁄4 cup egg substitute
- 2⁄3 cup nonfat milk
- 3 tablespoons brown sugar or 1 1⁄2 tablespoons Splenda brown sugar blend
- 1⁄2 teaspoon vanilla
- 3⁄4 teaspoon ground cinnamon (I use Baking Spice Blend Mix)
- 1 dash salt
- 1 tablespoon butter, melted
Directions See How It's Made
- Spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees.
- Cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two.
- In a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well.
- Pour the mixture evenly over the bread cubes and drizzle with melted butter.
- Place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean.
- Serve warm.