Title: Old-Fashioned Bread Pudding
Categories: Diabetic, Breads/bm, Desserts
Yield: 8 Sweet ones

6 sl White bread; day-old
-crust removed
2 tb Margarine; reduced-calorie
-melted
Sugar substitue to equal 3/4
-cup, divided
1 ts Ground cinnamon;
1/2 c Seedless raisins;
Vegetable cooking spray;
4 Eggs;
2 c Skim milk;
1 ts Vanilla extract;

Brush bread lightly with melted margarine; sprinkle with 1 ts sugar
substitute and cinnamon. Quarter each bread slice. Layer with
raisins in a 1 1/2 -quart casserole dish coated with cooking spray.
Set dish aside. Combine eggs, milk, vanilla, and remaining 2 ts sugar
substitute; pour over bread and raisins in dish. Place dish in a pan
containing 1 inch of hot water. Bake at 350 degrees for 55 minutes
to 1 hour or until a knife inserted in center comes out clean out
clean. Server warm, or cover and refrigerate until thoroughly chilled.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE + 1/2
FAT EXCHANGE; CAL: 139; CHO: 138mg; CAR: 19gm; PRO: 7gm; FAT: 4gm;
SOD: 160mg;

Source: All New Cookbook for Diabetic and Their Families.
Brought to you and yours via Nancy O'Brion and her Meal-Master
Place dish in a pan

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip