RASPBERRY BREAD PUDDING

Raspberry Bread Pudding image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 6

Number Of Ingredients 9

4 cups 2-inch cubes day-old bread (5 to 7 slices)
1 cup raspberries
1/2 cup raisins
2 1/2 cups low-fat milk
1/2 cup fat-free cholesterol-free egg product
2 tablespoons packed brown sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg