Recipe

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• 8 cups french bread, 1-inch cubes
• 3/4 cup raisins
• 1/4 cup golden raisin
• 2 1/4 cups fat-free half-and-half
• 2 1/2 tbsp butter
• 3/4 cup egg substitute
• 2/3 cup sugar
• 1 tsp cinnamon
• 1 tsp rum extract
• 1/4 tsp nutmeg
• powdered sugar (optional)

• 1 Spray an 11 x 7-inch baking dish with nonstick cooking spray.
• 2 Add bread cubes and raisins.
• 3 Heat half and half and butter in a medium saucepan, stirring until butter is melted and mixture is almost boiling. Let cool for 10 minutes.
• 4 Whisk together egg substitute, sugar, cinnamon, extract and nutmeg in a medium bowl. Slowly whisk in butter mixture, mixing until well blended. Pour over bread cubes, making sure that all are coated with mixture; let stand for 1 hour.
• 5 Preheat oven to 350 degrees. Place baking dish in a larger pan with 1/2-inch of hot water. Bake for about 30 minutes, then tent loosely with foil and bake for 10 minutes more or until liquid is absorbed.
• 6 Let cool to warm before serving. Dust with powdered sugar, if desired.