Preheat oven to 325 F. Bring some water to simmering to put around baking dish or cups when ready to put items in water-bath to cook.
2
Put 4 cups cubed bread into blender with the milk, egg substitute, orange extract, nutmeg and cinnamon.
3
Let apple slices sit in orange juice to keep them from turning brown.
4
Spray 1-1/2 quart cooking pan (or 6 oven-proof mugs or large custard cups) with vegetable oil spray. Arrange the apple slices on the bottom of the pan.
5
Sprinkle apples with chopped walnuts.
6
Add leftover orange juice to batter. Blend if needed.
7
Add raisins to batter (do not blend). Pour batter over apple slices and walnuts.
8
Set the dish in a shallow pan that is larger than your baking dish. Set this pan in the preheated oven, then as you do for baked custard, filled 1/2 inch deep with hot water. (This is safer than trying to move the pan with hot water around your baking dish and then trying to put it in the oven.) Bake oven for approximately 1 hour or until the pudding top is light brown and a knife entered into the pudding comes out cleanly. You will notice that the pudding will begin to seperate from the sides
8
Remove from oven and cool. This pudding can be eaten warm or cold. Use recipe for a dessert or for breakfast. (You might be able to divide the mixture into 6 oven-proof mugs instead of the 1-1/2 quart baking dish. This allows you to take one and "grab and go" for your breakfast.)
9
Garnish each serving with 2 Tbsp of Cool Whip, if desired. Sprinkle a little cinnamon or nutmeg for added flavor if desired.
