Rhubarb Bread Pudding - light version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 slices whole wheat bread cubed1.5 cups Nonfat milk 1 1/4 cups Egg substitute 1.2 tsp Cinnamon, ground1/4 tsp Salt2 cups diced Rhubarb1/4 cups Chopped Walnuts1/2 cup Sucralose (like Splenda) 2 Tbl Splenda Brown sugar blend
Preheat oven to 325F degrees.
Toast bread, then cut into cubes. Place in 9x13 baking dish costed with cooking spray. Heat milk just to boiling point, then pour over bread cubes. Let stand for 15 min.
Whisk together egg substitute, splenda, brown sugar blend, cinnamon, and salt. Stir in diced rhubarb. Pour over soaked bread and stir gently until evenly blended.
Sprinkle walnuts over the top, bake for 50 min, until nicely browned on top. Let stand 10 min before serving.
Serving Size: makes 8 squares
Number of Servings: 8
Recipe submitted by SparkPeople user PINGPONG6.
Toast bread, then cut into cubes. Place in 9x13 baking dish costed with cooking spray. Heat milk just to boiling point, then pour over bread cubes. Let stand for 15 min.
Whisk together egg substitute, splenda, brown sugar blend, cinnamon, and salt. Stir in diced rhubarb. Pour over soaked bread and stir gently until evenly blended.
Sprinkle walnuts over the top, bake for 50 min, until nicely browned on top. Let stand 10 min before serving.
Serving Size: makes 8 squares
Number of Servings: 8
Recipe submitted by SparkPeople user PINGPONG6.
Nutritional Info Amount Per Serving
- Calories: 209.7
- Total Fat: 5.1 g
- Cholesterol: 1.3 mg
- Sodium: 329.7 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 3.7 g
- Protein: 10.1 g
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