Yummy breakfast pudding

8 oz. 1% milk
1 large egg
1/2 piece reduced calories whole wheat bread
1 Tablespoon Splenda( or to taste)
1 teaspoon coconut flavoring (or your choice of flavoring)
Sprinkle of ground nutmeg

My blender only holds a little more than 3 cups so I make that amount and then make 1 more cup of the recipe in the blender. You could make all four cups of mix in a large bowl, with a whisk.
This recipe is baked like custard,with about an 1 + 1/2 inches of water in the baking pan and the bowls sitting in that.
I really prefer this recipe cold and I eat it for breakfast.
You can substitute other flavorings,instead of coconut, as you desire. The amount of Splenda is a matter of personal taste. If using some other type of sweetner you would need to recalculate the calories.

Break up about 1/2 piece of reduced fat whole wheat bread into each 10 oz. oven proof bowl. In a blender, add 3 eggs,3C. milk, 3 Tablespoons Splenda and 1 tsp. coconut flavoring-blend for a minute or until well mixed. Pour even amount (1 cup) into each bowl,over the bread crumbs. Sprinkle with nutmeg and bake in a 13x9 pan,with some water in bottom. Bake at 350degrees for about 30-40 min- Remove from oven when a knife inserted into mix comes out clean. Cool bowls on rack-serve warm or refrigerate for later.

Serving Size: I make four servings at a time

Number of Servings: 1

Recipe submitted by SparkPeople user ANNLEE45.