Old Fashioned Bread Pudding Redux (Sugar Free) - cooking recipe

Ingredients

1/4 cup all-purpose flour
1/4 cup Splenda sugar substitute
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg (less if grating your own)
1/2 teaspoon vanilla extract
3 eggs, beaten (it is okay to use egg beaters here)
3 cups 1% low-fat milk (bring almost to boiling point) or 3 cups 2% low-fat milk, scalded (bring almost to boiling point)
2 cups bread, cubes (I use day old italian bread leftovers)
1/2 cup raisins (optional) or 1/2 cup dates (optional)
2 tablespoons butter or 2 tablespoons margarine

Preparation

Combine flour, sugar, cinnamon, salt, nutmeg and vanilla extract in a 2-quart casserole.
Add eggs, butter and scalded milk, blend well. DO NOT ADD EGGS TO HOT MILK THEY WILL SCRAMBLE, mix everything together then briskly stir in the scalded milk.
Stir in bread cubes and raisins Place casserole in pan of hot water in your oven Bake at 350\u00b0F for 45-60 minutes until knife inserted 1\" from edge comes out clean TIP: To evenly distribute raisins or dates, stir gently 20 minutes into cooking.