Bread pudding is a traditional New Orleans dessert and this low calorie bread pudding recipe is one to celebrate.
It is a lighter version and has shed much of the fat and sugar. Yea!
Whole eggs have been replaced with egg substitute and skim milk along with evaporated skim milk which replaces whole milk and heavy cream.
This is a delicious recipe and is as wonderful as any version using the higher fat ingredients.
Enjoy a dish after your gumbo. You will be glad you did. And don't forget to try the low calorie rum sauce recipe. You can find a link at the bottom of the recipe.
Low-Calorie Bread Pudding
2 1/2 cups stale French bread broken into 1/2 inch pieces (any white bread will work)
1/2 cup egg substitute
2 cups skim milk
3 tablespoon Splenda brand sweetener
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup regular or golden raisins
4 tsp vanilla
Preheat oven to 350 degrees F.
In a mixing bowl, blend the egg substitute, skim milk, sweetener and cinnamon.
Add the bread to the liquid mixture and soak for 1 minute. Add the raisins and vanilla and mix well.
Pour the mixture into an 8" x 8" baking dish that has been treated with non stick spray. Bake for 30 minutes or until a knife inserted into the center comes out clean.
Top with lower calorie rum sauce.
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