The old cholesterol-laden version used whole eggs, full-fat whipping cream and half-and-half, and about 276 calories, 15 grams of fat, 9 grams of saturated fat and 184 milligrams of cholesterol in just one serving. Modified, this tangy dessert has only one-tenth of the fat and 100 calories fewer than the original. Use egg substitutes, replace the cream with low-fat buttermilk and use 1-percent milk in place of the half-and-half. Reducing sugar and upping the raisins from 2 tablespoons to a half-cup adds fiber without sacrificing sweetness. Use whole wheat bread instead of white for added fiber and flavor.
Serves 12.
Ingredients:
2 cups 1-percent milk
1 cup of low-fat buttermilk
2 cups egg substitute
1 cup sugar
1/4 tsp. vanilla
4 1/2 slices whole wheat bread
1/2 tsp. cinnamon
1 tsp. sugar
1/2 cup raisins
Preheat oven to 400 degrees. Combine milk, buttermilk, egg substitute, one cup sugar and vanilla. Mix well. Arrange bread on the bottom of 10"x12" baking pan. Pour mixture over bread. Mix cinnamon with one teaspoon sugar, sprinkle over everything, and distribute raisins evenly on top. Cover with foil and place pan in a larger pan; fill with hot water halfway up sides of smaller pan. Bake 75-90 minutes, or until set. Remove to counter. Serve warm or refrigerate if you’re serving later.
Nutrition per serving: 170 calories, 1.5g fat (0.5g sat.), 2.4mg cholesterol, 1.5g fiber.
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