Source: dLife

These tasty bread puddings made with cinnamon raisin bread, and vanilla, make a great treat for school lunch.

Servings

1.25 cup lowfat milk
0.5 cup liquid egg substitute
0.33 cup sugar
1 tsp vanilla extract
0.12 tsp salt
0.12 tsp ground nutmeg
6 piece cinnamon raisin bread , cubed (about 4 cups)
1 tbsp margarine , melted (or butter)

1 In a medium bowl, combine and mix together the milk, egg substitute, sugar, vanilla, salt and nutmeg. Add bread, mix until well moistened. Let stand at room temperature for 15 minutes.
2 Preheat oven to 350 degrees F. Line 12 medium-size muffin cups with paper liners.
3 Spoon bread mixture evenly into prepared cups; drizzle evenly with margarine.
4 Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove to wire rack to cool completely.

Snacks will puff up in the oven and fall slightly upon cooling.