Bread Pudding
Serve with a dollop of fat-free whipped topping.

Servings: 4

• 1 cup Granny Smith apples, peeled and chopped
• 4 slices stale cinnamon raisin bread, cubed
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1/4 cup egg substitute
• 1 cup fat-free evaporated milk
• 1/2 cup skim milk
1 1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg

Preheat oven to 350°F. Lightly spray 8 x 8 inch nonstick cake pan with cooking oil spray.

In a large mixing bowl, combine bread and apples.

In another bowl, combine brown sugar and eggs. Add evaporated milk, skim milk, vanilla, cinnamon and nutmeg. Stir together. Pour egg and milk mixture over bread cubes and apples. Stir well. Let stand as bread absorbs the liquid. Place mixture in prepared baking pan. Bake in preheated oven 50 minutes or until bread is golden brown and puffy. A toothpick inserted into the center should come out clean. Remove from oven. Serve slightly warm or cooled.

Per Serving: 220 Calories
3g Fat (10% calories from fat)
8g Protein
42g Carbohydrate
2g Dietary Fiber
48mg Cholesterol
196mg Sodium

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