• 3 eggs
• 1 cup sugar
• 2 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/4 cup unsalted butter, melted
• 2 cups lowfat milk
• 6 slices rhodes bread, baked according to package directions
• 1/2 cup raisins
• 1/2 cup chopped pecans
• 2 cups lowfat vanilla frozen yogurt

Beat eggs in an electric mixer on high speed until frothy. Add next 5 ingredients. Continue beating on a lower speed while adding milk. Cut baked bread slices into 1 inch cubes with the crusts on. Butter inside of a 9 inch baking dish and add bread cubes. Sprinkle raisins and pecans over bread cubes. Pour milk mixture over bread cubes. Cover and refrigerate 40-60 minutes. Stir bread cubes after 30 minutes of soaking to completely submerge all bread cubes.

Preheat oven to 325°F. Bake 45-60 minutes or until pudding is firm and brown. Cool slightly and cut into squares. Serve with frozen yogurt.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 383, fat 14.0g, 32% calories from fat, cholesterol 88mg, protein 8.5g, carbohydrates 58.9g, fiber 1.8g, sugar 36.5g, sodium 195mg, diet points 9.0.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.0, Fruit: 0.5, Bread: 0.7, Lean meat: 0.4, Fat: 2.3, Sugar: 2.0, Very lean meat protein: 0.0

  view detailed nutritional information