- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 184.8
- Total Fat: 3.5 g
- Cholesterol: 39.6 mg
- Sodium: 160.8 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 2.3 g
- Protein: 7.2 g
Stale Bread Pudding with raisinsSubmitted by: TREKFAN
IntroductionThrifty Bread Pudding for breakfast, or for dessert or snack, using day-old whole grain bread, fresh eggs, whole milk, raisins, cinnamon and lots of vanilla extract, sweetened with Splenda brown sugar blend or a sweetener of your choice. Wholesome and affordable. Thrifty Bread Pudding for breakfast, or for dessert or snack, using day-old whole grain bread, fresh eggs, whole milk, raisins, cinnamon and lots of vanilla extract, sweetened with Splenda brown sugar blend or a sweetener of your choice. Wholesome and affordable.
6 slices of stale whole grain bread (I used Sprouted Wheat Cinnamon Raisin Bread 'cause that's what I had going stale, and it was a no brainer what to do with it! But any old bread will do, as our grandmothers knew: Hi fiber, lo-cal, or even hot dog buns as one Sparker improvised on another version! The point is, don't buy fresh bread for this--save the heels in the freezer till you have enough!
1-1/4 c. whole milk, plus 1/4 c. water to cut calories.
(12 fluid ounces needed in all; you can use skim, but I already scratched the half&half some recipes call for!)
3 large eggs, toss 2 yolks or use in something else. (the extra protein makes this breakfast.)
2 tsp. pure vanilla extract, the real thing
1 tsp, ground cinnamon
2 Tbsp raisins (or more if you didn't use raisin bread)
1/2 c. Splenda Brown Sugar Blend (I think 1/4 c. would be enough --I would cut back next time) or your choice of sweetener such as maple, syrup, honey, brown sugar, etc.
Pam or other non-stick cooking spray
Preheat oven to 350 for metal or 325 for glass or Corning ware. Oil an 8" or 9" square baking pan. Whisk 3 egg whites and 1 egg yolk together. Add milk, water, vanilla, cinnamon, and sweetener. Whisk well to blend and to dissolve sweetener. Cube the bread and make an even layer in oiled pan, sprinkle on the raisins. Pour milk mixture over the bread and raisins and press with a fork or spoon to make sure all the bread is well soaked. Place in hot oven and bake 35 minutes, or until the custard is set in the center. Ovens vary as do pans so check and go a little longer if needed.
Delicious warm or cold, topped with milk, yogurt, whipped cream, or for a dessert, frozen yogurt or ice cream. Add those calories yourself. As a dessert variation, add 1/4 cocoa powder to milk mixture, and some chocolate chips sprinkled over the bread layer instead of raisins.
Number of Servings: 6
Recipe submitted by SparkPeople user TREKFAN.