Ingredients
- 10 to 12 slices French bread
- 3/4 Cup California natural raisins
- 1/4 Cup California golden raisins
- 21/4 Cups low-fat milk
- 21/2 Tablespoons butter
- 2/3 Cup sugar
- 1 Teaspoon ground cinnamon
- 1/4 Teaspoon ground nutmeg
- 1 Teaspoon rum extract
- 3/4 Cup egg substitute
- Powdered sugar; for garnish
Procedure
Spray an 11×7-inch non-reactive baking dish with cooking spray. Cut bread into 1-inch cubes to yield about 8 cups; spread evenly in the bottom of the pan and sprinkle with raisins. Set aside.
In a medium saucepan, heat milk with butter, stirring until butter is melted. Cool for 10 minutes. Whisk sugar, cinnamon, nutmeg, rum extract, and egg substitute in a medium bowl. Then, slowly whisk in the butter mixture until well blended. Pour over bread cubes and toss to coat all. Let stand for 1 hour.
Preheat oven to 350°F. Place the baking dish with pudding into a larger pan containing 1-inch hot water. Bake for 35 minutes or until the mixture is set and a sharp knife inserted in the center comes out clean. Cool and serve warm, dusted with powdered sugar, if desired.