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Bread Pudding Snacks
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Bread Pudding Snacks
YIELD Makes 12 servings
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Comfort food for the lunch box! Wrap these individual snacks in pint-size freezer bags and freeze up to 2 months. In the morning, pop one in your child's lunch. It will be thawed by lunch time and will keep the other lunch box foods cold in the process.
INGREDIENTS
| 1‑1/4 | cups reduced-fat (2%) milk |
| 1/2 | cup cholesterol-free egg substitute |
| 1/3 | cup sugar |
| 1 | teaspoon vanilla |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon ground nutmeg (optional) |
| 4 | cups 1/2-inch cinnamon or cinnamon-raisin bread cubes (about 6 bread slices) |
| 1 | tablespoon margarine or butter, melted |
PREPARATION:
- Preheat oven to 350°F. Line 12 medium-size muffin cups with paper liners.
- Combine milk, egg substitute, sugar, vanilla, salt and nutmeg, if desired, in medium bowl; mix well. Add bread; mix until well moistened. Let stand at room temperature 15 minutes.
- Spoon bread mixture evenly into prepared cups; drizzle evenly with margarine.
- Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove to wire rack to cool completely.
Note
Snacks will puff up in the oven and fall slightly upon cooling.
This recipe appears in:
Custards & Puddings
NUTRITIONAL INFORMATION:
| Serving Size: | 1 snack cup |
| Sodium | 93 mg |
| Protein | 2 g |
| Carbohydrate | 12 g |
| Cholesterol | 2 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 22 % |
| Calories | 72 |
DIETARY EXCHANGE:
| Starch | 1 |
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