Bread Pudding in the Microwave
- 1 tablespoon butter or margarine
- 3 slices whole grain bread
- 1⁄2 cup packed brown sugar
- 1⁄2 cup raisins
- 3 eggs, slightly beaten
- 1 1⁄4 cups non-fat or 1% milk
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
Butter bread and cut into small cubes.
Combine buttered and cubed bread, brown sugar and raisins in a one-quart microwave safe dish.
In a microwave safe bowl or measuring cup, blend together the eggs, milk, cinnamon, salt, and vanilla.
Heat on high for 2-3 minutes until hot, but not boiling.
Pour over bread mixture and lightly blend together.
Microwave uncovered at 50% power for 5-8 minutes, or until edges are firm and the center is almost set.
Let rest for 10 minutes before serving.
Refrigerate leftovers within 2 hours.
Serve with low-fat vanilla or lemon yogurt.