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Bread Pudding with Raisins and Walnuts
3 egg whites
2 cups packed soft white bread cubes
3 cups skim milk
1 teaspoon light margarine
2/3 cup sugar
1/2 teaspoon vanilla
1/2 cup coarsely broken walnuts
1/2 cup raisins
Nonfat whipped topping, for garnish
Beat the egg and egg whites together in a large bowl. Mix in the bread, milk, margarine, sugar, vanilla, walnuts, and raisins. Pour the mixture into a slow cooker. Cover and cook on LOW until a knife inserted into the center of the pudding comes out clean, 2 1/2 to 3 1/2 hours. Serve warm or chilled, and garnish with the nonfat whipped topping.
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