Bread pudding is an easy dessert and quite low-cal based on the serving size (of course it’s all about the serving size).
Seriously we all can enjoy bread pudding…here’s how we like it…and like it…and like it….
Filling
1 Challah bread (or 1 whole wheat potato bread) cut into cubes
1 cup fat free egg substitute
2 1/4 cups 2% milk
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup sugar (Note: If you like it sweeter, just add an additional ¼ cup of sugar; we do not like too sweet)
2 teaspoons cinnamon
Topping:
2 tablespoon melted butter (to place on top right before putting in oven)
Cinnamon and sugar mixed together (½ tsp cinnamon and 2 tablespoons sugar). Sprinkle over melted butter.
Preparations
-
Layer the bread cubes in a 9×13 baking dish
- In a separate bowl, mix all other ingredients (except the toppings)
- *Could add ¼ cup of rum in for adults into the liquid mixture* (if desired)
- Pour the mixture over the bread and press the bread down to soak completely
- Let the bread soak up all of this deliciousness – 2 hours or overnight covered in the refrigerator (foil or plastic wrap to cover)
- When ready to bake, preheat the oven to 325 degrees
- Add the topping: Pour the melted butter over the top; Sprinkle the cinnamon sugar mixture over the butter
- Cover with foil and tent so that the foil doesn’t touch the bread pudding
- Bake for 30 minutes covered
- Bake for another 15 minutes uncovered
- Remove, cool for about 5 mins
- Serve warm with ice cream or whipped cream or plain
- Refrigerate leftovers
8 Servings
Per Serving: 162 calories; 4.0 g fat (2.5 g sat.); 12 mg cholesterol; 183 mg sodium; 5.9 g protein; 23.1 g sugar; Iron 3 %
