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Blueberry Breakfast Bread Pudding
Makes 6 servings
1/3 cup granulated sugar substitute, or 8 packets
1 cup skim milk
1 teaspoon ground cinnamon
1 teaspoon grated lemon rind
1 pinch ground nutmeg
1 teaspoon vanilla extract
6 slices whole wheat bread
2 cups fresh or frozen blueberries, dry pack, sorted and stemmed
1/2 cup plain nonfat yogurt
With a fork, beat the egg substitute and sugar substitute together in a large bowl until well blended. Stir in the milk, cinnamon, lemon rind, nutmeg and vanilla extract. Tear the bread into 1/2 inch pieces and stir into the mixture. Cover and refrigerate for 1 hour or overnight. Preheat the oven to 375 degrees. Lightly coat an 8 inch by 8 inch baking pan with the cooking spray. Stir the blueberries into the bread mixture and spoon into the pan, uncovered spreading the pudding evenly. Bake for 40 minutes or until firm. Serve warm, topping each portion with 2 Tbl. of the yogurt if desired.
Nutrition Facts
Amount Per Serving: Calories 144 - Calories from Fat 13
Percent Total Calories From: Fat 9%, Protein 15%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 139mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 134 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
