1-1/4 cups reduced-fat (2%) milk, or regular whole milk
1/2 cup cholesterol-free egg substitute, or 2 whole eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg (optional)
4 cups 1/2-inch cinnamon or cinnamon-raisin bread cubes (about 6 bread slices)
1 tablespoon unsalted margarine or butter, melted
Combine milk, egg substitute, sugar, vanilla, salt and nutmeg, if desired, in medium bowl; mix well. Add bread; mix until well moistened. Let stand at room temperature 15 minutes.
Preheat oven to 350°F (180°C). Line 12 medium-size muffin cups with paper liners.
Spoon bread mixture evenly into prepared cups; drizzle evenly with margarine.
Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove to wire rack to cool completely.
Note: Snacks will puff up in the oven and fall slightly upon cooling.
Nutrients Per Serving (when using reduced fat 2% milk and cholesterol-free egg substitute)
(1 snack cup):
% calories from fat 22%
Total Fat 2 g
Sat. Fat 1 g
Protein 2 g
Carbohydrates 12 g
Cholesterol 2 mg
Sodium 93 mg
Dietary Fiber 0 g
Date: April 5, 2003