2 c. skim milk
1/2 c. sugar
1/2 c. (1/2 container) Egg
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 c. 1-inch bread cubes
Combine milk, sugar, Egg Beaters, vanilla extract,
cinnamon and salt in a large bowl. Stir in bread cubes.
Divide mixture evenly among 5 (6 ounce) custard cups. Set in a
pan of hot water about 1-inch deep. Bake at 350 degrees for 40
Raisin Bread Pudding: Proceed as directed but substi-
tute 1/3 cup dark seedless raisins for 1/4 cup sugar. Makes 5
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