Bread Pudding:

1 tablespoon cinnamon

4 cups skim milk

4 cups pineapple juice

1/2 cup sugar

2 cups egg substitute

1 (12 ounce) can evaporated skim milk

1 tablespoon butternut flavoring

1 1/2 cups raisins

1/2 cup flour

1 package Butter Buds

2 tablespoons diet margarine

1 loaf stable whole wheat bread, cubed

Vanilla Sauce:

1 cup evaporated skim milk

1 tablespoon cornstarch combined with 2 tablespoons water

2 tablespoons sugar

2 tablespoons vanilla

To make bread pudding, scald milk with margarine. Add juice and Butter Buds. Pour over bread. Beat eggs with sugar and add vanilla and butternut flavoring. Pour egg mixture over bread and mix well. Combine raisins and flour. Sift raisins, discarding excess flour. Stir into bread and pour into 9×11-inch pan. Bake at 350 degrees for 1 hour. Top warm bread pudding with vanilla sauce.

Vanilla sauce:

To make vanilla sauce, combine milk and sugar. Heat. Thicken with cornstarch and vanilla. Use as topping for bread pudding.

Rosemary Spence, New Iberia