6 to 8 slices of cinnamon raisin bread (if you use this, you already have the bread, raisins, and cinnamon)
1/3 cup sugar or equivalent (I've also have used splenda or stevia..the baking kind)
2/3 cup liquid egg substitute (this way I don't have to beat eggs)
1 ½ cups milk or vanilla flavored soy milk or almond milk OR 1 1/2 cups milk and 1 teaspoon vanilla extract
1/3 cup maple flavored pancake syrup
Squeeze-on margarine
Directions:
Tear up bread and spread it in a sprayed, two-quart microwave container. Sprinkle with sugar. Whisk egg substitute, milk and syrup to mix. Pour over bread. Let stand a few minutes while liquid soaks into the bread. Drizzle lightly with liquid margarine. Microwave on Medium-High, turning every minute, until firm. Serves 10 to 12.
The pudding can also be oven-baked in a 9 X 13-inch pan at 325 degrees. When it’s almost set in the middle, remove from the oven and let stand 10 minutes.
(I have not tried this in my convection oven yet, but I think it will work there too)
1/3 cup sugar or equivalent (I've also have used splenda or stevia..the baking kind)
2/3 cup liquid egg substitute (this way I don't have to beat eggs)
1 ½ cups milk or vanilla flavored soy milk or almond milk OR 1 1/2 cups milk and 1 teaspoon vanilla extract
1/3 cup maple flavored pancake syrup
Squeeze-on margarine
Directions:
Tear up bread and spread it in a sprayed, two-quart microwave container. Sprinkle with sugar. Whisk egg substitute, milk and syrup to mix. Pour over bread. Let stand a few minutes while liquid soaks into the bread. Drizzle lightly with liquid margarine. Microwave on Medium-High, turning every minute, until firm. Serves 10 to 12.
The pudding can also be oven-baked in a 9 X 13-inch pan at 325 degrees. When it’s almost set in the middle, remove from the oven and let stand 10 minutes.
(I have not tried this in my convection oven yet, but I think it will work there too)
