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Yield: Serves 10. 1 slice per serving.
Recipes
Peach Bread Pudding
| Nutrition Information | |
| Calories: | 150 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 85mg |
| Carbohydrates: | 32g |
| Dietary Fiber: | 3g |
| Sugars: | 5g |
| Protein: | 6g |
| Vitamin A: | 200iu (4%) |
| Vitamin C: | 3.6mg (6%) |
| Calcium: | 150mg (15%) |
| Iron: | 1.1mg (6%) |
28 ounce can sliced peaches in juice
1 tablespoon all purpose flour
6 cups cubed whole wheat bread
2 cups skim milk
1/3 cup nonfat egg substitute
1/4 cup golden raisins
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 tablespoons brown sugar
Lightly spray or grease a glass deep dish pie pan.
Mix all ingredients except the brown sugar in a large mixing bowl. Spread in a deep dish pie pan then sprinkle the top with brown sugar. Let stand for 5 minutes while the oven preheats to 350º.
Bake for 35-45 minutes or until bubbly and slightly firm in center.
Remove from oven and allow to cool slightly. Cut into 10 pieces and serve warm. Cover and refrigerate any leftovers.
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