Old-Fashioned Bread Pudding
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.
Makes 12 servings
|2||cups fat-free (skim) milk|
|2||tablespoons margarine, melted|
|2||teaspoons ground cinnamon|
|12||slices whole wheat bread, cut into 1/2-inch cubes|
|1/2||cup chopped dried apples|
- Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray; set aside.
- 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.
- Pour mixture into prepared casserole dish. Bake 35 minutes or until well browned. Cool in dish on wire rack.
|Calories from Fat||19 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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