Bread Pudding

Preheat Oven to 350.

6 slices Stale Bread - I use French bread because it is fat free (or should be) but you can use whole wheat also
1/2 cup raisins or dried cranberries
1/4 cup almonds
1 can each fat free evaporated milk and condensed milk
4 "eggs" (I use powdered egg whites or eggbeaters)
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Tear up the bread and place it, raisins, almonds in a deep pan to soak everything. In a separate bowl pour evaporated milk and condensed milk, vanilla and cinnamon and add the eggs and mix very well. Pour over the bread and make sure bread is covered. Soak at least 5 minutes or until bread breaks down.

Pour into 8" casserole baking pan that has been sprayed well with non-stick spray. Bake 60 to 65 minutes or until knife inserted in center comes out clean or top springs up when you push it down lightly. Serve warm. Makes 8 servings.

Optional Topping:

I Can't Believe It's Not Butter Spray (1/2 bottle) mixed with 2 tablespoon Splenda Brown Sugar (according to how sweet you want it) and 1/2 teaspoon rum flavoring (or vanilla). Heat in Microwave to warm. Spoon one tablespoon over a serving.