Pecan Bread Pudding - cooking recipe

Ingredients

1 egg white
5 to 6 Tbsp. liquid egg substitute
3/4 c. undiluted evaporated skimmed milk
3/4 c. fresh nonfat milk
4 c. stale French bread cubes
1/3 c. chopped pecans, toasted
1/3 c. granulated sugar
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Preparation

Put egg white in glass measuring cup.
Add enough liquid egg substitute to make 1/2 cup.
Beat with wire whisk until mixture is well blended.
In large bowl, combine undiluted evaporated milk, nonfat milk, bread cubes and pecans.
Stir until all liquid is absorbed.
In medium bowl combine egg mixture, sugar, vanilla, cinnamon, nutmeg and salt.
Stir into bread mixture.
Spray 1-quart casserole with nonstick spray.
Pour bread mixture into casserole.
Place 1-quart casserole inside larger one and fill outer casserole
with hot water to half of the inner casserole's depth.
Bake in preheated 350\u00b0 oven for 50 minutes or until golden brown and set.
Serve with warm rum custard sauce.
Makes 8 servings.