Breakfast Bread Pudding Recipe: Spa Cuisine by SpaIndex.com

Breakfast Bread Pudding

Canyon Ranch (Massachusetts)

This easy-to-make bread pudding freezes extremely well (after baking and cooling) and therefore can be made ahead of time and popped in the microwave to reheat for a fast and healthy breakfast. It can also be made into muffins. Just mound the mixture into each of 12 sprayed muffin tins or custard cups and shorten the baking time by about 5 minutes.

1-1/2 cups non-fat milk
2 tablespoons corn oil margarine, melted
4 egg whites
1/4 cup sugar*
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
12 slices whole-wheat bread, diced into 1/2-inch cubes
2/3 cup dark raisins or dried cranberries

*Consider substituting a lower calorie sugar substitute, honey, stevia, or agave syrup (which will change the nutritional stats)

1. Preheat the oven to 350°F.

2. Spray a 9 x 12-inch baking dish with non-stick cooking spray.

3. Combine all ingredients, except the bread and raisins, in a large bowl and mix well. Stir in the bread and raisins and allow to soak for 5 minutes.

4. Spoon the mixture into the prepared dish and bake in the preheated oven for about 30 to 35 minutes, or until firm and nicely browned. Cool on a wire rack for at least 10 minutes before cutting into squares 3 x 4 inches in size.

Makes 12 servings

Each serving contains approximately:
Calories:143
Fat: 3 g
Cholesterol:1 mg
Sodium:195 mg
Carbohydrates:25 g
Protein:4 g

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