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| 5 Tasse | French bread cubes (about 6 ounces) |
| 1/3 Tasse | golden raisins |
| 1 Tasse | Mashed very ripe banana (about 2 large) |
| 1/4 Tasse | Plus |
| 2 Esslöffel | honey |
| 1 1/4 Tasse | skim milk |
| 1 Tasse | Fat-free egg substitute |
| 1/4 Teelöffel | nutmeg ground |
| 1 Teelöffel | vanilla extract |
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A request was made for a non fat/low fat bread pudding. I found this recipe in Secrets of Fat-Free Baking by Sandra Woodruff, Rd. I have not tried it, yet.
Combine the bread cubes and raisins. In a separate bowl, combine the remaining ingredients, and pour over the bread cubes. Stir gently to mix, and let the mixture sit for 10 minutes.
Coat a 1-1/2 quart casserole dish with nonstick cooking spray. Spread the bread mixture evenly in the dish, and bake at 350 degrees F for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean.
Let stand for 10 minutes. Serve warm, and refrigerate any leftovers. Yield: 9 servings
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