Orange And Raisin Bread Pudding
|Raisin bread cubes||4 Cup (64 tbs) (3/4 Inch)|
|Lite evaporated skimmed milk||12 Ounce, undiluted (1 Can / 1 1/2 Cup, Carnation)|
|Margarine||1 Tablespoon, melted|
|Grated orange zest||1 Tablespoon|
Preheat oven to 375°F.
Arrange bread cubes in single layer on baking sheet; toast 6 to 8 minutes or until lighdy browned.
In large bowl, beat egg and egg whites.
Add evaporated skimmed milk, honey, margarine and orange zest; beat until blended.
Stir in toasted bread cubes; let stand 10 minutes.
Spray 1-quart casserole dish with nonstick cooking spray; pour in bread mixture.
Set casserole dish in 9-inch square baking pan; fill baking pan with 1 inch hot water.
Bake in 375°F oven 45 to 55 minutes or until puffed and golden brown.
Remove casserole from water; cool 5 to 10 minutes.
Garnish with powdered sugar and orange zest if desired.