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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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. Ingredients:
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:
1. Spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees.
2. Cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two.
3. In a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well.
4. Pour the mixture evenly over the bread cubes and drizzle with melted butter.
5. 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.
6. Serve warm.
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