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 with cooking spray; set aside.
Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.
Bake 45 minutes in preheated oven or until top is puffed and golden, and tester comes out clean. Cut into squares and serve warm with vanilla pudding sauce.
For vanilla pudding sauce: Whisk egg, egg white, sugar substitute and cornstarch together in a medium saucepan. Whisk in milk.
Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.
Yields approximately 1/2 cup bread pudding plus 1/3 cup vanilla pudding sauce, per serving.