Rhubarb Bread Pudding - light version

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Rhubarb Bread Pudding - light version calories by ingredient

Introduction

Original recipe was 444 calories and 17 grams of fat. By substituting with whole wheat bread, splenda, egg substitute, fat free milk, it is 210 calories and 5.1 grams of fat. Original recipe was 444 calories and 17 grams of fat. By substituting with whole wheat bread, splenda, egg substitute, fat free milk, it is 210 calories and 5.1 grams of fat.

Minutes to Prepare: 20

Minutes to Cook: 50

Number of Servings: 8

Ingredients

8 slices whole wheat bread cubed

1.5 cups Nonfat milk

1 1/4 cups Egg substitute

1.2 tsp Cinnamon, ground

1/4 tsp Salt

2 cups diced Rhubarb

1/4 cups Chopped Walnuts

1/2 cup Sucralose (like Splenda)

2 Tbl Splenda Brown sugar blend

Directions

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.