Raspberry Dread Pudding
|French bread cubes||5 Cup (80 tbs)|
|Skim milk||2 Cup (32 tbs)|
|Fat free egg substitute||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated lemon rind/1/2 teaspoon dried lemon rind||1 1⁄2 Teaspoon|
|Raspberry jam/Fruit spread||1⁄2 Cup (8 tbs)|
|Meringue topping||1 Cup (16 tbs)|
|Egg whites||2 (Warmed To Room Temperature)|
|Cream of tartar||1⁄8 Teaspoon|
1. Place the bread cubes in a large bowl. In a medium-sized bowl, combine the milk, egg substitute, sugar, vanilla extract, and lemon rind, and pour over the bread cubes. Set aside for 10 minutes.
2. Coat a 1 1 1/2-quart casserole dish with nonstick cooking spray. Place the bread cube mixture in the dish, and bake uncovered at 350 °F for about 40 minutes, or until set. When done, a sharp knife inserted midway between the center of the pudding and the rim of the dish should come out clean.
3. While the casserole is baking, soften the jam. If using a microwave oven, place the jam in a microwave-safe bowl, and microwave uncovered at 50-percent power for 2 minutes or until runny. If using a conventional stove top, place the jam in a small saucepan over low heat and cook, stirring constantly, until runny. Remove the pudding from the oven, and spread the jam over the pudding.
4. To make the meringue, place the egg whites and the cream of tartar in the bowl of an electric mixer, and beat on high until soft peaks form when the beaters are removed. Beat in the sugar 1 tablespoon at a time, and continue beating until stiff peaks form. Swirl the meringue over the jam, and return the pudding to the oven. Bake for 10 additional minutes, or until the meringue is lightly browned.
5. Remove the pudding from the oven, and let sit for 15 minutes.