Low-Fat Buttermilk Bread Pudding with Strawberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 extra-large eggs |
1/3 cup sugar |
1 1/2 cups low-fat buttermilk |
1 1/2 cups nonfat milk |
1 teaspoon vanilla extract |
8 slices light buttermilk bread, cut into 1-inch pieces |
ground nutmeg |
16 ounces unsweetened frozen strawberries, thawed |
lemon juice |
low-calorie sugar substitute |
Directions:
1. To make the bread pudding: Preheat oven to 325°F. Whisk eggs and sugar to blend in large bowl. Beat in both milks and vanilla. Add bread and let stand 5 minutes. Transfer mixture into 7x11-inch baking dish. Sprinkle top of bread pudding lightly with nutmeg. Place baking dish in large pan. Add enough water to pan to come 1 inch up side of baking dish. Bake until pudding is set in center, approximately 1 hour 15 minutes. Cool completely. Serve with Strawberry Sauce.
2. To make the strawbwerry sauce: Puree strawberries in blender or processor until smooth. Add enough lemon juice to season to taste. Add enough sugar substitute to sweeten to taste. (Can be prepared 4 days ahead; chill.)
3. Makes about 1 3/4 cups.
4. Per serving: calories, 187; fat, 4 g; sodium, 259 mg; cholesterol, 126 mg Nutritional analysis provided by Bon Appétit
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