Anne's Bread Pudding (lower fat, lower sugar)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Milk, nonfat, 6 cup (remove)Vanilla Extract, 2 tsp (remove)Rum, 1 fl oz (remove) Bread, italian, 8 oz (remove)Splenda No Calorie Sweetener, 12 tsp (remove)agave syrup, 1 tbsp (remove) Butter, salted, 2 pat (1" sq, 1/3" high) (remove)Egg, fresh, 8 large (remove)Raisins, 0.25 cup, packed (remove)Cinnamon, ground, .25 tsp (remove)Nutmeg, ground, 0.25 tsp (remove)
Preheat oven to 350 or 375 degrees.
Spray a baking dish with cooking spray.
Cut the stale bread into pieces about 2 to 3 inches in diameter and place in a large bowl.
Pour the milk over the bread pieces and soak for a half hour to 45 minutes.
Meanwhile, beat the eggs and gradually add sugar, cinnamon, nutmeg and vanilla and any other flavoring you might be using.
When bread is thoroughly soaked, place into baking dish.
Pour beaten egg mixture over the milk soaked bread.
Mix in the raisins, dried fruit or other additions, cut up the pats of butter and place randomly into the top of the mixture.
Sprinkle with a little additional cinnamon and nutmeg.
Bake at 350 or 375 degrees for about an hour, then check.
The pudding will likely puff up a bit, like a souffle, but it will deflate, once out of the oven.
Test by sticking a dinner knife into the center of the dish. If it comes out clean it is done. If not, leave it in a bit longer and test again. (Timing will vary due to oven temperature variation, size and shape of the baking dish.)
Number of Servings: 12
Spray a baking dish with cooking spray.
Cut the stale bread into pieces about 2 to 3 inches in diameter and place in a large bowl.
Pour the milk over the bread pieces and soak for a half hour to 45 minutes.
Meanwhile, beat the eggs and gradually add sugar, cinnamon, nutmeg and vanilla and any other flavoring you might be using.
When bread is thoroughly soaked, place into baking dish.
Pour beaten egg mixture over the milk soaked bread.
Mix in the raisins, dried fruit or other additions, cut up the pats of butter and place randomly into the top of the mixture.
Sprinkle with a little additional cinnamon and nutmeg.
Bake at 350 or 375 degrees for about an hour, then check.
The pudding will likely puff up a bit, like a souffle, but it will deflate, once out of the oven.
Test by sticking a dinner knife into the center of the dish. If it comes out clean it is done. If not, leave it in a bit longer and test again. (Timing will vary due to oven temperature variation, size and shape of the baking dish.)
Number of Servings: 12
Nutritional Info Amount Per Serving
- Calories: 185.2
- Total Fat: 5.4 g
- Cholesterol: 139.2 mg
- Sodium: 246.6 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 0.8 g
- Protein: 11.0 g
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