Breakfast Bread Pudding with Apple-Raspberry Sauce

For a real treat, you could serve the bread pudding topped with some fresh raspberries and a dusting of confectioners’ sugar.

2-1/2 cups low-fat (1%) milk
1/2 cup egg substitute or 4 large egg whites
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon salt
8 slices oatmeal bread, toasted and torn into bite-size pieces
1-1/3 cups raspberry applesauce or mixed berry applesauce

1 Preheat the oven to 350°F. Spray an 8-inch square baking dish with nonstick cooking spray.
2 In a large bowl, whisk together the milk, egg substitute, sugar, vanilla, cinnamon, and salt.
3 Place the toast in the baking dish and spread the apple-raspberry sauce on top. Pour the milk mixture over the apple-raspberry sauce.
4 Bake for 30 minutes, or until the pudding is set and the top is golden brown and puffed. Serve warm, at room temperature, or chilled. Makes 6 servings

Makes Makes 6 servings servings.
Per serving: 213 calories, 3.4g total fat (1.1g saturated), 4mg cholesterol, 2g dietary fiber, 37g carbohydrate, 9g protein, 402mg sodium.