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Prep 10min
Total3hr10min
Servings8
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Ingredients
6
cups cinnamon-raisin bread cubes (12 to 14 slices bread)
1/2
cup raisins
1
cup fat-free cholesterol-free egg product
3/4
cup warm water
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1
can (14 ounces) sweetened condensed milk
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Steps
1
Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
2
Place bread cubes in cooker. Sprinkle with raisins.
3
Mix remaining ingredients; pour over bread cubes and raisins.
4
Cover and cook on high heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean.
5
Serve warm.
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Using bread that is a day or two old is best; it will be firmer and drier than fresh bread. Bread that is too fresh and soft will give you a bread pudding that is too moist and soggy. We use an egg substitute because it is pasteurized, making it safe for long, slow cooking.
Cinnamon-raisin bread adds a little more flavor to the pudding, but cubed French bread also makes an excellent pudding. If using French bread, you may want to increase the raisins to 3/4 cup and the cinnamon to 3/4 teaspoon.
Did you know that bread pudding is great to serve at a brunch or weekend breakfast? Top each serving with a pat of butter to melt into the hot pudding, and pass a pitcher of warm maple syrup to drizzle on top. What a way to start the day!
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Nutrition Facts
Serving Size:1 Serving
Calories
355
Calories from Fat
65
Total Fat
7g
Saturated Fat
4g
Cholesterol
25mg
Sodium
340mg
Total Carbohydrate
64g
Dietary Fiber
2g
Protein
11g
% Daily Value*:
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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