Title: Currant Cream Cheese Bread Pudding
Categories: Dessert Pudding
Yield: 12 Servings

2	tb	Margarine, softened
4	oz	Cream cheese
3/4	c	Dried currants
1/4	c	Sugar
10	sl	Cinnamon raisin bread
6		Eggs
3	c	Half & Half
3/4	ts	Pumpkin pie spice

Grease 13x9-inch (3-quart) baking dish with margarine. In small bowl, combine cream cheese, currants and sugar; blend well. Spread cream cheese mixture over 5 slices of bread; top with remaining bread slices. Cut each sandwich into 8 pieces. Place in greased baking dish. In small bowl, combine eggs, half & half and pumpkin pie spice; beat with wire whisk until smooth. Pour over bread pieces. Let stand 30 minutes or until liquid is absorbed. Heat oven to 350 F. Bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm (with cream if desired). Store in refrigerator.

Nutritional Info: 1/12th of Recipe; Cal.-270, Protein-8 gr., Carbo.- 25 gr., Fat-16 gr., Chol.-139 mg., Sodium-190 mg.

Dietary Exchanges: 1 1/2 Starch, 3 Fats

: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994

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