Lovely Low Fat Cinnamon Bread Pudding. - cooking recipe

Ingredients

3/4 loaf challah
32 ounces fat-free half-and-half (Land-O-Lake is the brand I use)
1/2 teaspoon kosher salt (You can use table)
2 tablespoons cinnamon
1/2 cup white sugar
3 large eggs or 3 large egg substitute
1/2 cup raisins
fat free butter-flavored cooking spray

Preparation

Preheat oven to 200 degrees F.
Slice challah bread if not already presliced, and the cut into 1 inch cubes.
Place cubes onto cookie sheet, lightly spray with butter spray, and bake in oven until completely dry, stirring occasionally.
In the meantime, in a medium sauce pan, mix together the half and half, salt, cinnamon, and sugar.
Bring to a boil oven medium heat, stirring occasionally.
In the meantime, in a medium bowl, wisk together the eggs or egg substitute.
Once the half and half mixture comes to a boil SLOWLY whisk it into the eggs, never stop whisking until fully mixed together.
When bread is dry, remove from the oven and spray with butter spray again, and layer the bread HALF way up the casserole dish.
Sprinkle on half the rasins and then add the rest of the bread, but only until it reaches the top of the casserole dish.
Sprinkle on the rest of the raisins.
Slowly pour on the half and half mixture.
Let this sit for 1 hour, stirring occasionally.
Preheat oven to 350 degrees F Bake for 30-40 minutes, uncovered.