Bread Pudding

Preheat oven 350 degrees 

Coat an 8 or 9-inch oven-safe baking dish with non-stick cooking spray.

4  1/2 slices stale bread, cut into small 1/2"-1" cubes (I use my 45-calorie-per-slice whole grain bread but any bread will work!) and sprinkle evenly in bottom of your baking dish.

Top bread cubes with 1/4 - 1/2 cup raisins   (Optional)

In a separate bowl beat 3 eggs (I use two real eggs and 1/4 cup of Egg Beaters),  1 1/2 skim milk, 1/2 cup sugar and 1/4 cup Splenda, 1 tsp. vanilla and 1 tsp. cinnamon.

Pour over bread cubes.   Gently press bread into egg mixture.

Bake in preheated oven for 30-40 minutes.   Insert a knife or toothpick and when it comes out clean, pudding is done!

Serve warm or cold;

top with dollop of spray whipped topping.

Refrigerate left over portions.

Note:  Want to make smaller batch? Use the same dish, same oven temperature and reduce ingredients to the following:   3 slices bread, 2 eggs, 1 cup skim milk, 1/2 tsp. vanilla, 1/2 tsp. cinnamon;  bake for 30 minutes (keep an eye out that you do not over bake).