Gingersnap Bread Pudding

Methods/steps

Spray a 9" square baking dish with non-stick cooking spray. Place broken cookie pieces in prepared dish. Sprinkle with raisins.

In a medium mixing bowl, combine egg substitute, milk and sugar. Beat with a wire whisk until well blended. Pour evenly over cookies and stir mixture until blended. Cover with foil. Refrigerate at least 2 hours.

Preheat oven to 325 degrees. Bake for 45 minutes, removing foil after 30 minutes. Pudding is done when a knife inserted 1 inch from the center comes out clean. Cool slightly before cutting into 9 squares. Garnish with whipped topping. Refrigerate any leftovers.

NOTE: Mixture can be refrigerated up to 24 hours in advance before baking.

Nutrition Information per serving:
214 Calories; 3g Fat (14.6% calories from fat); 7g Protein; 39g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 242mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates.