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Old-Fashioned Bread Pudding
Yield: Makes 12 servings
The history of bread pudding dates back to the 1800's in England. Then it was eaten by the poor to make use of stale bread. Today we think of bread pudding as a rich treat.
Ingredients:
2
cups fat-free (skim) milk
4
egg whites
3
tablespoons sugar
2
tablespoons margarine, melted
1
tablespoon vanilla
2
teaspoons ground cinnamon
12
slices whole wheat bread, cut into 1/2-inch cubes
1/2
cup raisins
1/2
cup chopped dried apples
Preparation:
1.
Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray; set aside.
2.
Combine milk, egg whites, sugar, margarine, vanilla and cinnamon in large bowl; mix well. Add bread, raisins and dried apples. Allow to stand 5 minutes.
3.
Pour mixture into prepared casserole dish. Bake 35 minutes or until well browned. Cool in dish on wire rack.
Nutritional Information:
| Serving Size: | |
| Fiber | 1 g |
| Carbohydrate | 26 g |
| Cholesterol | 1 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 19 % |
| Calories | 150 |
| Protein | 6 g |
| Sodium | 214 mg |
Dietary Exchange:
| Fruit | 1/2 |
| Starch | 1 |
| Fat | 1/2 |
This recipe appears in:
Custards & Puddings
