Bread Pudding...lower Cal/Fat

Name: Bread Pudding...lower Cal/Fat
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 24 serving(s)
Ingredients: 1 lb French bread; 1 quart nonfat milk; 3/4 cup Egg Beaters egg substitute; 2 cups Splenda granular, sugar substitute; 2 tablespoons vanilla extract; 3/4 cup golden raisin; 1/4 cup Splenda granular, sugar substitute; 1 teaspoon cornstarch; 1/2 cup half-and-half; 1/4 cup reduced-calorie margarine; 1 teaspoon vanilla

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Recipe by WW Girl

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.

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READY IN: 1hr 5mins

SERVES: 24

UNITS: US

INGREDIENTS

Nutrition

1

lb French bread
1

quart nonfat milk
³⁄₄

cup Egg Beaters egg substitute
2

cups Splenda granular, sugar substitute
2

tablespoons vanilla extract
³⁄₄

cup golden raisin
Sauce Ingredients
¹⁄₄

cup Splenda granular, sugar substitute
1

teaspoon cornstarch
¹⁄₂

cup half-and-half
¹⁄₄

cup reduced-calorie margarine
1

teaspoon vanilla

DIRECTIONS

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.
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.

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