Apple Cinnamon Raisin Bagel Pudding
4 raisin bagels, cubed
1 1/2 cups Egg Beaters (99% egg substitute)
1/2 cup brown sugar
1 teaspoon ground cinnamon
2 cups skim milk
1 teaspoon vanilla extract
1 apple, finely chopped
1 cup raisins
Heat oven to 350 degree F. Lightly spray a 2-quart casserole with cooking spray.
In a medium size mixing bowl, pour egg substitute, cinnamon, milk and vanilla extract; mix well.
Arrange ingredients in casserole dish, starting with half the bagels, half the apples, half the raisins and half the egg mixture.
Repeat the layers.
Cover with lid. Set the casserole in oven in large pan filled halfway with boiling water.
Bake for 1 1/2 hours.
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