Breakfast Bread Pudding Printer-friendly
Source: News Tribune
Yield: 4 servings.
1/2 cup egg substitute
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 loaf (1 pound) cinnamon raisin bread
1 1/2 cups low-fat milk
4 tablespoons light cream cheese
1/2 cup frozen blueberries
4 teaspoons butter, optional
Heat oven to 325 degrees. Whisk together egg substitute, sugar, vanilla extract, cinnamon, nutmeg and milk in large bowl until sugar dissolves; set aside. Cut bread into 1/2-inch cubes; add to egg mixture.
Distribute half the bread mixture evenly into 4 buttered 2-cup ramekins; top each with cream cheese and blueberries. Cover each ramekin with remaining bread mixture. Bake until pudding is browned and set, about 45 minutes. Cool to room temperature, about 40 minutes. Cover with plastic: freeze up to 3 months.
Vent the plastic cover. Microwave on high (100 percent power), until heated through, turning once, about 4 minutes; remove from oven. Top each with I teaspoon butter, if desired.
Average nutritional values per serving: 265 calories (16 percent from fat), 4.7 grams fat, 0.8 gram saturated fat, 5 milligrams cholesterol, 290 milligrams sodium, 47 grams carbohydrate, 10 grams protein, 2.5 grams fiber.