Lemon Raspberry Bread Pudding

desserts
POINTS® Value: 4
Servings: 4
Preparation Time: 5 min
Cooking Time: 25 min
Level of Difficulty: Easy

Use our popular lemon snack cakes in this delicious bread pudding. It’s both sweet and tart, and ultra-satisfying.

Ingredients
2 sprays cooking spray
6 cake Weight Watchers Lemon cake with lemon icing, cut into equal small pieces*
1 cups raspberries
3/4 cup fat-free egg substitute
3/4 cup fat-free skim milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract, pure variety
1 tsp whole wheat flour

Instructions
Preheat oven to 350°F. Lightly coat each of four 1-cup oven-safe ramekins with cooking spray.

Divide cake pieces evenly among each ramekin. Add equal amounts of raspberries to each ramekin by placing them between cake pieces.

In a medium bowl, whisk together egg substitute, milk, cinnamon, vanilla extract, and flour. Pour egg and milk mixture into a glass measuring cup; pour even amount of mixture into each ramekin.

Place ramekins in the oven and bake until egg mixture is set, about 20 to 25 minutes. Let sit for 5 minutes before serving. Yields 1 bread pudding per serving.

Notes
*You'll need one 5.7 box of the Lemon Cakes for this recipe.