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Lemon Raspberry Bread Pudding
Nb persons: 0
Yield: 1 bread pudding per serving
Preparation time:
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| INGREDIENTS 2 spray(s) Cooking spray | |
| 1¼ piece(s) | Cake, with icing, cut into equal small pieces* |
| 1 cup(s) | Raspberries |
| ¾ cup(s) | Egg substitute, fat free |
| ¾ cup(s) | Milk, fat free |
| ½ tsp | Cinnamon, ground |
| ½ tsp | Vanilla extract, pure variety |
| 1 tsp | Flour |
| whole wheat | |
INSTRUCTIONS
Preheat oven to 350°F. Lightly coat each of four 1-cup oven-safe ramekins with cooking spray.
Divide cake pieces evenly among each ramekin. Add equal amounts of raspberries to each ramekin by placing them between cake pieces.
In a medium bowl, whisk together egg substitute, milk, cinnamon, vanilla extract, and flour. Pour egg and milk mixture into a glass measuring cup; pour even amount of mixture into each ramekin.
Place ramekins in the oven and bake until egg mixture is set, about ◴ 20 to 25 minutes. Let sit for ◴ 5 minutes before serving. Yields 1 bread pudding per serving.
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