Peanut Butter Breakfast Pudding
(Makes 8 servings)

1 ¾ cups non-fat skim milk
3 whole eggs plus 2 egg whites
6 slices raisin bread, cut into 1 inch cubes
1.2 cup fat-reduced peanut butter
Substitute for 3 tablespoons (45ml) dark brown sugar
1 teaspoon (5ml) vanilla extract
1 teaspoon (5ml) grated orange peel or ¼ teaspoon (1.25ml) dried orange peel.
Dash of lemon juice
Non-stick vegetable spray.

Method:   Preheat oven to 350oF (180oC) Gas mark 4. Spray a 9 inch baking dish with non-stick vegetable spray.   Add bread cubes and set this aside.   Mix all other ingredients in the food processor or blender and process until smooth before pouring over the bread cubes.  Saturate bread cubes and then cover to refrigerate overnight.   Take off the cover and bake for around 35 minute or until brown and puffy.