| 4 | cups 2-inch cubes day-old bread (5 to 7 slices) |
| 1 | cup raspberries |
| 1/2 | cup raisins |
| 2 1/2 | cups low-fat milk |
| 1/2 | cup fat-free cholesterol-free egg product |
| 2 | tablespoons packed brown sugar |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon ground cinnamon |
| 1/4 | teaspoon ground nutmeg |
| 1. | Heat oven to 350ºF. Spray square baking dish, 8x8x2 inches, with cooking spray. |
| 2. | Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish. |
| 3. | Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown. |
|
| If you’re not a raspberry fan, use blueberries instead. |
|
| Wondering what we mean by “day-old bread”? Basically, use stale bread that is not quite totally dried out. Hope that helps! |
Nutrition Information:
165 ( 20 ); 2 g ( 1 g); 5 mg; 210 mg; 34 g ( 3 g); 8 g 6 %; 4 %; 18 %; 10 % 2