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DIABETIC CINNAMON BREAD PUDDING 
2 c. skim milk
4 tbsp. butter, cut into pieces
1 egg
2 egg whites
5 tsp. Equal for Recipes or 16 packets Equal sweetener or 2/3 c. Equal Spoonful
1 1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
3 dashes ground mace (optional)
1/4 tsp. salt
4 c. cubed day old French or Italian bread (3/4-inch)

Preheat oven to 350°F. Heat milk and butter to simmering in a medium saucepan. Remove from heat and stir until butter is melted. Cool 10 minutes. Beat eggs and egg whites in a large bowl until foamy; mix in Equal, spices and salt. Mix milk mixture into egg mixture. Mix in the bread cubes. Spoon the mixture into a 1 1/2-quart casserole dish. Place casserole in a roasting pan on oven rack. Add 1-inch of hot water.

Bake, uncovered, in preheated 350°F oven until pudding is set and a sharp knife inserted halfway between center and edge comes out clean, about 40 to 45 minutes.

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