From Paulette Vickery's Recipe Collection

WW: BREAD PUDDING

breads, desserts

2 each slices raisin bread
2 teaspoon low-cal jelly
2 1/3 cup skim milk
2 cup water
2 each eggs
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 single boiling water

Preheat oven to 350 degrees. Coat a 1 quart baking dish with Pam. Remove crusts from raisin bread, and spread bread with jelly. Cut bread into squares, and layer squares in prepared dish. Combine dry milk, water, eggs, sugar, and vanilla. Pour over bread, and sprinkle with cinnamon nutmeg mixture. Place baking dish in a larger baking pan. Fill pan with boiling water, until it reaches halfway up side of pudding dish. Bake for 1 hour, or until set. Brown under broiler if desired. Serve hot. Pudding can be served cold for a custard like consistency. Serve cold bread pudding with fresh berries if desired. Per serving: 3 points, calories 136.5, protein 8.1 G, fat 3.3 G, saturated fat 1.1 G, carbohydrate 18.4 G, fiber 0.6 G, cholesterol 1.8 MG, iron 0.9 MG, sodium 143.3 MG, calcium 161.9 MG.

Yield: 4 servings




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