4 slices Oroweat Light 100% whole wheat bread; lightly toasted and cut into 1/2-inch cubes 1/4 C. raisins 1 C. Almond Breeze Unsweetened Vanilla 1 Tbsp. Splenda Brown Sugar Blend 1/3 C. Egg Beaters, Original 1/2 tsp. cinnamon
Preheat oven to 350 degrees. Place toasted bread cubes in a 1 quart baking dish coated with nonstick spray; sprinkle with raisins. Combine Almond Breeze, brown sugar, Egg Beaters, and cinnamon in a blender; cover and process until combined. Pour mixture over bread cubes (make sure all bread is covered); let stand 5 minutes. Bake at 350 degrees for 45 to 50 minutes or until pudding is firm. Eat warm.