Saturday, February 28, 2009

Ridiculously Easy Bread Puddings

Traditional bread pudding is made with egg yolks and heavy cream so it is sky high in calories and loaded with fat. I have developed, with the combination of right ingredients, a few recipes that yield sweet, moist bread puddings, which are a cinch to prepare. Here is the first of the two I created….

Recipe # 1: Apple Cinnamon Whole Grain Bread Pudding


3 whole wheat English muffins, cut into ½ inch cubes (Oroweat double fiber are the best)
1 ½ cups chopped apple (2 small or 1 large, gala is best)
1 ¾ cups skim milk
¼ cup egg subsititute (such as Egg Beaters®)
2 tablespoons packed brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/3 cup pecan bits


Preheat oven to 350 degrees. Spray a 2 quart baking dish with cooking spray and spread it with the cubed English muffins and apples. In a separate bowl whisk the milk, eggbeaters, brown sugar, vanilla, cinnamon a together and pour over the bread cubes. Add the nuts and stir a few times. Then use a spatula to pat down the bread cubes a bit to make sure they are well covered with the liquid and let sit for 10 to 15 minutes for it to be well absorbed. Then place the dish in the oven and bake for 35-45 minutes until all the liquid is absorbed and toothpick comes out clean in the center.

Makes eight servings

Serving size: 1/8 of the dish Calories 115 Protein 5 g Carb 20 g Fiber 4 g Sugars 10 g Fat 3 g saturated fat 0 g Sodium 144 mg


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