From; Chef Lisa Schroeder, Mother's Bistro, Portland, OR. Yield: 10 servings. BREAD PUDDING: 1 lb. challah or egg bread, cubed 1 tsp. cinnamon 1/2 cup egg substitute 4 egg whites 1/3 cup sugar substitute for baking 4 cups fat-free milk 2 tsp. vanilla extract 1/3 cup raisins VANILLA PUDDING SAUCE: 1 egg 1 egg white 1/4 cup sugar substitute for baking 2 tsp. cornstarch 2 1/2 cups fat-free milk 2 tsp. vanilla For bread pudding: Preheat oven to 350°F degrees. Spray an 8" x 8" baking pan ...
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