Bread Pudding with Raisins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy one-bowl recipe. A great way to use up milk that has just gone off-taste or excess bread. Greasing the dish is unnecessary. Trial I on 4/11/10: Tasted great! Used 3 cups whole wheat bread and 128 g real brown sugar. Trial 2: Decreased brown sugar to 1/2 cup and used 4 cups of bread. Next time, mix milk and eggs thoroughly to hopefully avoid cooked egg areas. If it does not, follow online the cooking of the liquids on the stovetop before baking. butter, eggs, Equal or Splenda or brown sugar, molasses (optional), cinnamon, nutmeg, vanilla extract, milk, bread, raisins cvt Ingredients:
2 1/2 tbsp butter |
1 egg, plus |
2 egg whites or whole eggs |
110 g (1/2 cup packed) brown sugar or packets of equal or splenda plus molasses |
2 teaspoons cinnamon |
1/4 teaspoon ground nutmeg |
2 cups lowfat milk |
105 g whole wheat bread (3-4 cups), torn into small pieces, dried (french bread was suggested instead) |
1/2 cup raisins |
Directions:
1. The night before, cut or tear bread in 3/4-inch pieces and leave out to dry.
2. Microwave butter on 30% power in a 8 x 8 dish for two minutes to barely melt. Cool if necessary, then whisk in eggs till lightly beaten. Whisk in Equal or Splenda or brown sugar, cinnamon, nutmeg and vanilla until well mixed. Add milk. Stir in bread cubes and raisins till just moistened.
3. Bake at 350 degrees F for 35 minutes or until knife inserted in center comes out clean.
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