Tuesday, March 3, 2009

Ridiculously Easy Bread Puddings: Part 2

Cinnamon Raisin Bread Pudding

This second recipe is also a nice way to use up extra English muffins and makes a nice comforting warm dessert a cool winter night. Serve with a dollop of light whipped cream or a spoonful of vanilla frozen yogurt for a real treat!


4 cinnamon raisin English muffins (such as Oroweat), cut into ½ inch cubes (about 4.5 cups)
1 ¾ cups skim milk
¼ cup egg substitute (such as Egg Beaters®)
1/4 cup packed brown sugar
½ teaspoon vanilla
½ teaspoon cinnamon
¼ cup pecan bits


Preheat oven to 350 degrees. Spray a 2 quart baking dish with cooking spray and put in the English muffins. In a separate bowl whisk the milk, egg substitute, brown sugar, vanilla and cinnamon all together and pour over the bread cubes. 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 25- 35 minutes until a toothpick comes out clean.

Makes eight servings

Serving size: 1/8 of the dish Calories 134 Protein 4 g Carb 22 g Fiber 2.2 g Sugars 10 g Fat 3 g saturated fat 0 g Sodium 129 mg


Phyllis March 20, 2009 at 12:39 PM  

I never thought of using English muffins in a bread pudding-what a great idea. Thanks for the easy recipe - I LOVE bread pudding.

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