Bread Pudding For 2 - cooking recipe

Ingredients

1 -2 slice challah (thick slices) or 1 -2 slice French bread (thick slices)
4 tablespoons golden raisins or 4 tablespoons dried blueberries
1 eggs or 1/4 cup egg substitute
2/3 cup nonfat milk
3 tablespoons brown sugar or 1 1/2 tablespoons Splenda brown sugar blend
1/2 teaspoon vanilla
3/4 teaspoon ground cinnamon (I use Baking Spice Blend Mix)
1 dash salt
1 tablespoon butter, melted

Preparation

Spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees.
Cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two.
In a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well.
Pour the mixture evenly over the bread cubes and drizzle with melted butter.
Place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean.
Serve warm.