Bread Pudding Snacks
by the Editors of Easy Home Cooking Magazine
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Bread Pudding Snacks
Bread Pudding Snacks
Yield: Makes 12 servings
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:
1.
Preheat oven to 350°F. Line 12 medium-size muffin cups with paper liners.
2.
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.
3.
Spoon bread mixture evenly into prepared cups; drizzle evenly with margarine.
4.
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.
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 |
This recipe appears in: Custards & Puddings