| Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 6 Ingredients 5 slices Pumpernickel Bread 1/2 cup raisins 3 tablespoons sugar substitute 2 teaspoons lemon peel 1 teaspoon nutmeg, ground 1/2 teaspoon cinnamon, ground 48 fluid ounces low-fat buttermilk
Preparation - Please note that this recipe requires at least 30 minutes of refrigeration time, which is not reflected in the prep time.
- Preheat oven to 250°F.
- Spread bread on a baking sheet and toast until crisp, 30-35 minutes, turning once or twice; set aside to cool.
- While the bread is toasting and cooling, place the raisins into a cup of boiling water, soak 5 minutes, then drain.
- Grind the toasted bread in a blender or food processor until very fine.
- Place bread crumbs in a large bowl, add the rest of the ingredients, except the buttermilk, and mix thoroughly.
- Stirring constantly, add the buttermilk in a fine stream (48 fluid ounces is 1-1/2 quarts, or 6 cups). Refrigerate at least 30 minutes.
- To serve, stir well to recombine and garnish each serving with a sprinkling of additional nutmeg and cinnamon.
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