Old Fashioned Bread Pudding Redux (Sugar Free) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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An old fashioned recipe that I revamped to make sugar-free and lower in fat. This is an easy standby recipe for a quick prep desert that will wow family and guests alike. Original recipe from my circa 1963 Pillsbury Family Cook Book. Ingredients:
1/4 cup all-purpose flour |
1/4 cup splenda sugar substitute |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
1/4 teaspoon nutmeg (less if grating your own) |
1/2 teaspoon vanilla extract |
3 eggs, beaten (it is okay to use egg beaters here) |
3 cups 1% low-fat milk (bring almost to boiling point) or 3 cups 2% low-fat milk, scalded (bring almost to boiling point) |
2 cups bread, cubes (i use day old italian bread leftovers) |
1/2 cup raisins (optional) or 1/2 cup dates (optional) |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. Combine flour, sugar, cinnamon, salt, nutmeg and vanilla extract in a 2-quart casserole.
2. Add eggs, butter and scalded milk, blend well. DO NOT ADD EGGS TO HOT MILK THEY WILL SCRAMBLE, mix everything together then briskly stir in the scalded milk.
3. Stir in bread cubes and raisins Place casserole in pan of hot water in your oven Bake at 350°F for 45-60 minutes until knife inserted 1 from edge comes out clean TIP: To evenly distribute raisins or dates, stir gently 20 minutes into cooking.
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