• 1 Lbs. challah or egg bread, cubed
• 1 tsp. cinnamon
• 1/2 cup egg substitute
• 1 egg white
• 1/4 cup sugar substitute, for baking
• 4 cup fat free milk
• 2 tsp. vanilla extract
• 1/3 cup raisins
• 1 egg
• 1 egg white
• 1/4 cup sugar substitute, for baking
• 2 tsp. cornstarch
• 4 cup fat free milk
• 2 tsp. vanilla

For the bread pudding: Preheat oven to 350° F. Spray an 8 x 8 inches baking pan with cooking spray; set aside. Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan. Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean. Cut into squares and serve warm with vanilla pudding sauce. For the vanilla pudding sauce: Whisk egg, egg white, sugar and cornstarch together in a medium saucepan. Whisk in milk. Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold. Yield: approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt sauce, per serving. Recipe created by Chef Lisa Schroeder of Mother’s Bistro, Portland, Oregon, on behalf of 3-A-Dayâ„¢ of Dairy. Enjoying 3-A-Dayâ„¢ of Dairy – 3 servings of milk, cheese or yogurt each day – as part of a reduced calorie diet, can give adults better results when it comes to trimming the waistline than just cutting calories with little or no dairy. Visit 3aday.org for more delicious recipes.