Coat a 1 quart casserole with nonstick spray. Place toast cubes and raisins in casserole. Whisk milk, egg substitute, sugar and vanilla in a bowl. Pour milk mixture over toast, and stir until toast is evenly coated.
Bake at 350 until a knife inserted into center of pudding comes out clean, aobut 35 minutes. Cool slightly on a wire rack.
Meanwhile, in a saucepan, stir apple juice (or cider) and cornstarch until well blended. Cook over medium heat, stirring constantly, until sauce thickens and boils. Cool and divide warm pudding evenly among 4 dessert dishes and drizzle with warm sauce.
YIELD: 4 servings
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