Whole Wheat Bread Pudding

Prep: 7 min, Cook: 30 min.

8 slices whole wheat bread, cubed
1/3 cup raisins
2 eggs
1 egg yolk
1/4 cup plus 2 Tbs. sugar
1/2 tsp. cinnamon
1-1/2 cups skim milk
1/2 cup evaporated skim milk
1-1/2 tsp. vanilla extract
2 Tbs. confectioner's sugar

Preheat oven to 350°F. Arrange bread cubes in the bottom of a buttered 8 inch baking dish. Sprinkle with raisins. Combine eggs and egg yolk in a bowl. Whisk vigorously until blended. Whisk in remaining ingredients, except confectioner's sugar, and mix thoroughly. Pour custard over bread. Place baking dish in a larger roasting pan. Add enough water to pan to come halfway up sides of baking dish. Bake 30-35 minutes or until custard is set and top is golden. Let stand 10-15 minutes before cutting into squares. Sprinkle with confectioner's sugar before serving.

This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of
6.