Cinnamon Raisin Bread Pudding with Vanilla Yogurt Sauce |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 10 |
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A new take on a crowd-pleasing dessert, this bread pudding is sprinkled with cinnamon and raisins and served with a vanilla pudding sauce. Made with nutrient-rich, lactose-free milk, this recipe is a friendly option for those who are lactose intolerant. Ingredients:
bread pudding |
1 pound challah or egg bread, cubed |
1 teaspoon cinnamon |
1/2 cup egg substitute |
4 egg whites |
1/3 cup sugar substitute for baking |
4 cups fat-free or low-fat lactose-free milk |
2 teaspoons vanilla extract |
1/3 cup raisins |
vanilla pudding sauce |
1 egg |
1 egg white |
1/4 cup sugar substitute for baking |
2 teaspoons cornstarch |
2 1/2 cups fat-free or low-fat lactose-free milk |
2 teaspoons vanilla |
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Spray an 8-x8-inch baking pan with cooking spray; set aside.
2. Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, fat-free or low-fat lactose-free milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.
3. Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean.
4. Cut into squares and serve warm with vanilla pudding sauce.
5. Vanilla pudding sauce: Whisk egg, egg white, sugar and cornstarch together in a medium saucepan. Whisk in fat-free or low-fat lactose-free milk.
6. Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.
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