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Archived Recipe for April 2004
Bread Pudding
INGREDIENTS:
Pudding:
10 slices Stale bread, diced into 1/2” X 1/2” pieces
2 cups Skim milk
1/2 cup Raisins
1 cup Sugar
1/2 cup Egg substitute
1 1/2 cup Diced fresh fruit
1 tsp Vegetable oil
1/4 tsp Cinnamon
1/2 tsp Allspice
1/8 tsp Nutmeg
1 1/2 Tbsp Vanilla extract
Cooking spray (as needed)
Raspberry Sauce:
6 oz Frozen Raspberries
1 Tbsp Honey
1/4 cup Apple juice
DIRECTIONS:
1. Mix egg substitute, milk, cinnamon, allspice, nutmeg, and vanilla together in a small bowl.
2. Place the bread in a large bowl and soak it with the egg and milk mixture. Mix very well.
3. Add remaining pudding ingredients (except cooking spray) mix well.
4. Spray a large baking pan with cooking spray. Pour in pudding mix. Spray top of pudding when smoothed into pan lightly with cooking spray.
5. Bake at 350 degrees F for 30-40 minutes.
6. Make sauce by puréeing honey, raspberries, and apple juice together in a food processor. Then strain sauce and chill.
7. Cool bread pudding, cut into 8 servings and serve with 2 Tbsp of raspberry sauce.
NUTRITIONAL INFORMATION: (per serving)
Yield: Serves 8
Calories 350
Protein 8 g
Carbohydrate 70 g
Fat 4 g
Cholesterol 3 mg
Sodium 240 mg
Calories from fat 10%
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