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Bread pudding
1 Egg, beaten
4 Egg Whites, beaten
2 cups skim Milk
1 1/2 teaspoons Rum Extract or Vanilla Extract
1/2 teaspoon Salt
1/4 cup Brown Sugar
15 slices Cinnamon Raisin Bread, cubed (6 cups)
1 (21 ounce) can reduced Sugar Apple Pie Filling
1/4 cup Raisins
2 (28 gm) packets reduced Sugar instant Apple and Cinnamon Oatmeal
Sauce
1/2 cup diet Ginger Ale
1 (2 1/2 gm) packet Dream Whip Topping Mix
1/2 teaspoon Cinnamon
1/2 teaspoon Rum Extract or Vanilla Extract
1/4 teaspoon Salt
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For bread pudding: Preheat oven to 350 degrees. In a bowl, whisk together egg and egg whites, milk, rum extract, salt, and brown sugar. Stir in raisin bread, pie filling, raisins, and oatmeal packets until bread cubes are moist. Spray a 9 by 12-inch baking dish with nonstick spray and pour the mixture into the dish. Set aside for 30 minutes, until the bread has soaked up the liquid. Bake pudding until it has risen, browned, and a knife inserted in center comes out clean, about 30 to 40 minutes. For the sauce:Combine all ingredients in a bowl and blend with a hand mixer until stiff peaks form. Serve bread with a dollop of sauce.
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