1/2 c. golden seedless raisins
1/3 c. sauterne or sherry wine
1/4 c. (1/2 stick) butter, softened
10 (1/4" thick) day old Vienna or Italian bread slices, crusts removed
1 tsp. cinnamon, divided
1 tsp. nutmeg, divided
1 (8 oz.) carton egg beaters (equiv. to 4 eggs) plus 1 whole egg
1/2 tsp. brown Sweet and Low
3 c. skim or whole milk
2 tsp. vanilla extract

Combine raisins and wine, cover with plastic wrap. Let stand 1 hour at room temperature to soak. Drain raisins, discard wine (or drink it!) Preheat oven to 375 degrees.

Spread butter on bread slices on one side. Cut each slice in half. Layer half of the bread pieces on bottom of well-butterd 8 inch square baking dish (or an equivalent round or oval baking dish, actually is better). Sprinkle half the cinnamon and nutmeg over the bread pieces layered in the baking dish. Spread raisins over both layers of bread also. Layer the bread pieces in baking dish until all is used up.

Combine egg beaters, egg, brown sugar, milk and vanilla; mix well with a hand whisk. Slowly pour over bread mixture. Gently push bread pieces into liquid mixture until all bubbling is gone.

Place baking dish in larger pan. Place on oven rack. Fill larger pan with hot water to within 1 inch of top of baking dish. Bake 45-50 minutes (or longer) until knife inserted near center comes out clean.

Remove dish from water. Cool at least 30 minutes before serving. Top each serving with a dollop of Cool Whip. Makes 6-8 servings. Also good as a cold dessert.

How about a no cholesterol pie crust? I use it all the time for my favorite, apple pie! [For a larger pie plate in (). 1/2 c. vegetable oil (3/4 c.) 1/4 c. milk (1/3 c.) 2 tbsp. water (3 tbsp.) Pinch of salt