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Recipes
Yield: Serves 5. Each serving: 3/4 cup.
Recipes
Blueberry Bread Pudding
| Nutrition Information | |
| Calories: | 235 |
| Total Fat: | 5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 391mg |
| Carbohydrates: | 39g |
| Dietary Fiber: | 4g |
| Sugars: | 7g |
| Protein: | 8g |
| Vitamin A: | 574iu (11%) |
| Vitamin C: | 2.1mg (3%) |
| Calcium: | 158mg (15%) |
| Iron: | 2.7mg (15%) |
2-1/2 cups skim or soy milk
1/2 cup nonfat egg substitute
1 tablespoon vanilla extract
1/4 cup brown sugar
6 slices 100% whole-wheat bread, cubed
1 teaspoon ground cinnamon
3/4 cup frozen blueberries
Preheat the oven to 350 ºF. Lightly spray a medium-sized baking pan with cooking oil spray.
In a large mixing bowl, combine milk, egg substitute, vanilla and sugar. Add the bread cubes and cinnamon. Mix well; fold the blueberries in last. Pour the mix into the baking pan.
Cover and bake for 45 minutes in a preheated oven. Uncover and allow to bake for 15 more minutes. The bread pudding is done when a toothpick inserted in the center comes out clean.
Remove from oven and allow to sit for a few minutes. Cut into 6 pieces and serve warm.
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