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%)