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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
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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