YIELD Makes 6 servings
INGREDIENTS
1/2 of a 1-pound loaf day-old French bread,* sliced 3/4 inch thick 4 tablespoons butter, divided 3/4 cup golden or dark raisins 3/4 cup cholesterol-free egg substitute 1 cup thawed frozen unsweetened apple juice concentrate 2 cups low-fat milk 1 tablespoon vanilla 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup coarsely chopped pecans No-sugar-added pourable fruit (optional) *Sour dough bread, Italian bread or one French bread baguette can be substituted.PREPARATION:
- Toast bread slices; spread with 2 tablespoons butter. Cut into 3/4-inch pieces. Brush 1 tablespoon butter onto bottom and sides of shallow 1-1/2-quart baking dish. Add bread and raisins; mix lightly. Combine eggs, apple juice concentrate, half-and-half, vanilla, cinnamon, nutmeg and salt; mix until well blended. Pour over bread mixture; press down bread pieces to saturate. Let stand 20 minutes.
- Preheat oven to 375°F. Place baking dish in larger shallow baking pan or roasting pan; add enough hot water to baking pan to come 1 inch up sides of casserole. Bake 30 minutes. Melt remaining 1 tablespoon butter. Add pecans; toss lightly to coat. Sprinkle over pudding. Continue baking 8 to 10 minutes or until pecans are toasted and pudding is set. Cool on wire rack. Serve warm or at room temperature with pourable fruit, if desired.