Bread Pudding...lower Cal/Fat

WW Girl's Note:

Being Southern I LOVE bread pudding. Since joining Weight Watchers over 2 years ago, I have learned recipes can be altered and still taste fabulous. I take this recipe to EVERY family gathering and NO ONE can tell the difference. If you do not have french bread...use ANY bread. I love to take left over hot dog buns and throw them in the freezer. When I have enough, I pull them out to make this recipe.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 24

• 1 lb French bread
• 1 quart nonfat milk
• ¾ cup Egg Beaters egg substitute
• 2 cups Splenda granular , sugar substitute
• 2 tablespoons vanilla extract
• ¾ cup golden raisin

Sauce Ingredients

• ¼ cup Splenda granular , sugar substitute
• 1 teaspoon cornstarch
• ½ cup half-and-half
• ¼ cup reduced-calorie margarine
• 1 teaspoon vanilla

Directions:

1. Heat oven to 325 degrees. Break bread into chunks, place in large shallow bowl. Add milk; let soak for about 10 minutes. Add Egg Beaters, Spenda, vanilla, raisins. Stir gently until combined. Pour into 9 x 13 pan sprayed with nonstick cooking spray. Bake 50 minutes or until firm. Pull out of oven and pour sauce over the top.
2. For the sauce: In a small pot combine Splenda with cornstarch. Add half and half and margarine. Bring to a boil over medium heat. Add vanilla.