Breakfast Bread Pudding
|Evaporated skim milk||2 Cup (32 tbs)|
|Fat free egg substitute||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Chopped mixed dried fruit||1⁄2 Cup (8 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
|Multigrain bread cubes||4 Cup (64 tbs), lightly toasted|
Preheat the oven to 350°F.
Goat a 1 1/2-quart baking dish with no-stick spray.
In a large bowl, whisk together the evaporated milk, egg substitute, sugar, vanilla, cinnamon, dried fruit, and currants.
Add the bread cubes and stir to coat.
Transfer to the baking dish, making sure that the dried fruit is evenly distributed.
Bake for 1 hour, or until puffed and a knife inserted in the center of the pudding comes out clean.