Canyon Ranch Breakfast Bread Pudding
This easy-to-make bread pudding freezes very 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. This makes it also a portable breakfast. Take it to work and leave it in the freezer so you have something nourishing in a few minutes time.
Servings: 12
Calories: 143kcal
This easy-to-make bread pudding freezes very 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.
Ingredients
Custard
- 1-1/2 cups non-fat milk
- 2 tablespoons corn oil margarine - melted
- 4 large egg whites
- ¼ cup Splenda Sugar Blend (or granulated sugar)
- 1 tablespoon cinnamon
- 1 tablespoon pure vanilla extract
Stir In
- 12 slices light wheat bread - diced into 1/2-inch cubes
- ⅔ cup dried cranberries (reduced sugar)
- ¼ cup walnuts - chopped
Instructions
- Preheat the oven to 350°F.
- Spray a 9 x 12-inch baking dish or muffin wells with non-stick cooking spray.
- Combine all custard ingredients in a large bowl and mix well. Stir in the bread and dried fruit and allow to soak for 5 minutes.
- Spoon the mixture into the prepared dish, sprinkle with chopped nuts, 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.
Spa Index Kitchen Notes
Consider substituting a lower calorie sugar substitute, honey, stevia, or agave syrup (which will change the nutritional stats).
Consider substituting coconut oil or your favorite butter substitute.
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Nutrition
Calories: 143 kcal (7%) | Carbohydrates: 25 g (8%) | Protein: 4 g (8%) | Fat: 3 g (5%) | Cholesterol: 1 mg | Sodium: 195 mg (8%)