Use muscovado sugar: it adds color and a distinct sweetness to pudding.
3 cups whole-wheat pandesal, cubed
2/3 cup low fat milk
2 tablespoons muscovado sugar
1 piece egg
2 piece egg, whites only
1 teaspoon vanilla
1 table spoon raisins, chopped
In a bowl, blend the milk, sugar, whole egg, egg whites, and vanilla.
Add the cubed bread and set aside to soak for 5 minutes.
Add the raisins.
Pour the mixture into the pan.
Place the pan in a bigger tray half-filled with water. Baking the pudding here will keep it moist.
Bake until pudding is set.
TIP: Lower the cholesterol in your baked goods by using a combination of whole eggs and egg whites instead of all whole eggs. As a rule, you may use 1 whole egg equals 2 egg whites.
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