Bread Pudding 2

Preheat the oven to 350 degrees. Spray a 9-by-12-inch pan with vegetable
cooking spray. Tear the bread into 1-inch pieces.
In a large bowl, combine the milk, vanilla, nutmeg, cinnamon, dates,
currants, and orange zest. Pour the mixture over the bread and let stand
1/2 hour.
Beat the egg whites until stiff. Fold into the bread mixture, being
careful not to overmix and deflate the egg whites. Spoon the mixture into
the baking pan and bake 1 hour, or until the top is brown.
Per Serving: 193 Calories; .8 gm. Fat; 2 mg. Cholesterol; 4% Calories
from Fat. Use day-old bread!
PINEAPPLE AND SWEET POTATO BREAD
This bread is sweet, but not too sweet for breakfast. Slicing it thick
and toasting it under a broiler or in a toaster oven will caramelize the
pinapple and intensify the sweetness for a treat later in the day.
Small 1 pound loaf
1 teaspoon dry yeast
1 3/4 cups bread flour
1/2 cup whole wheat flour
2 Tablespoons nonfat dry milk
1/2 teaspoon salt
1/2 cup mashed sweet potato
1/2 cup water
1/2 cup fresh or drained unsweetened canned pineapple chunks (1/2-inch)
Add all the ingredients except the pineapple chunks in the order
suggested by your bread machine manual and process on the basic bread
cycle according to the manufacturer's directions.
Add the pineapple at the beeper or at the end of the first kneading in
machines without a beeper to signal addition of fruit and nuts.
Per (1-Ounce) serving: 83 Calories; .4 gm. Fat; .1 mg Cholesterol; 4%
Calories from Fat.