Exchange:Exchange:ast with egg yolk, and the pudding will be extra crispy.
2. Raisins should soaked in the egg yolk, to prevent them from burning and turning bitter during baking.

Check out the recipe:

Nutrition Tips:
1. Avoid covering the toast with egg yolk, and the pudding will be extra crispy.
2. Raisins should be soaked in the egg yolk, to prevent them from burning and turning bitter during baking.

Ingredients (yield 4 cups):
Thick-cut toast 4 slices
Egg 2
Artificial sweetener (for baking) 3Tbsp
Skimmed milk 250mL
Low fat cream 50mL
Low fat butter 10g
Cinnamon powder 1/2tsp
Vanilla extract 1/8tsp
Raisins 40g
Hot water 200mL

Utensils:
Egg beater 1
Knife 1
Sweep 1
Sieve 1
Porcelain cup 4
Oven pan 1
Oven 1
Egg bowl 1

Preparation:
1. Preheat the oven to 180 °C.
2. Place the oven pan filled with water in the bottom of the oven.
3. Pre-soak the raisins in hot water for 30 minutes, remove and drain.

Instructions:
1. remove curst from thick-cut break, sweep low-fat butter on top, and cut into 1 by 1 inches cubes with a knife.
2. Place bread cubes into a porcelain cup (facing up), put in raisins and sprinkle with cinnamon.
3. In an egg bowl, whisk together skimmed milk, low fat cream, eggs, artificial sweetener and vanilla extract , until smooth.
4. Sift the egg yolk and pour it into (2), set aside for about 30 minutes.
5. Place the porcelain cups in the oven pan, transfer pan to oven and bake for 30minutes. Serve immediately.


Nutrient analysis (per 1 cup):

Calorie (kcal)	Fibre (g)	Carbohydrate (g)	Protein (g)	Fat (g)
162	0.9	23.1	7.8	4.7

Exchange:

Grain	Protein	Fat
1.5 portions	1 portion	0 portion