Bread Pudding

Description
Source: The Art of Cooking for the Diabetic, revised edition by Mary Abbott Hess, R. D., M.S., and Katharine Middleton, first signet printing - January, 1993

Ingredients

 * 2 slice bread - white or whole wheat
 * 2 tsp margarine, softened
 * 2 tbsp seedless raisins
 * 2 cup skim milk
 * 2 large eggs or use egg substitute to equal 2 eggs
 * ¼ tsp salt
 * 2 tbsp sugar
 * ¼ tsp cinnamon - ground
 * 1 tsp vanilla extract

Directions

 * 1) Combine eggs, milk, raisins, salt, sugar, cinnamon and vanilla extract in a bowl.
 * 2) Add the shredded or cubed bread to the mixture and mix thoroughly.
 * 3) Put into a greased pan.
 * 4) Bake at 350°F until until a pointed knife inserted near center of pudding comes out almost clean (about 40 minutes or so).