Raspberry Bread Pudding

 

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.