1-1/4cups reduced-fat (2%) milk
1/2cup cholesterol-free egg substitute
1/8teaspoon ground nutmeg (optional)
4cups 1/2-inch cinnamon or cinnamon-raisin bread cubes (about 6 bread slices)
1tablespoon margarine or butter, melted
1.Preheat oven to 350°F. Line 12 medium-size muffin cups with paper liners.
2.Combine milk, egg substitute, sugar, vanilla, salt and nutmeg, if desired, in medium bowl; mix well. Add bread; mix until well moistened. Let stand at room temperature 15 minutes.
3.Spoon bread mixture evenly into prepared cups; drizzle evenly with margarine.
4.Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove to wire rack to cool completely.
Note: Snacks will puff up in the oven and fall slightly upon cooling.
- Serving Size
- 1 snack cup
- Sodium 93 mg
- Protein 2 g
- Carbohydrate 12 g
- Cholesterol 2 mg
- Saturated Fat 1 g
- Total Fat 2 g
- Calories from Fat 22 %
- Calories 72
- Dietary Exchange
- Starch 1