Recipe created by Chef
Lisa Schroeder of Mother's Bistro, Portland, OR, on behalf of
3-A-Day of Dairy.
Cinnamon
Raisin Bread Pudding with Vanilla Pudding Sauce
- For the bread pudding:
- 1 pound challah or
egg bread, cubed
1 teaspoon ground cinnamon
1/2 cup egg substitute
4 large egg whites
1/3 cup sugar substitute for baking
4 cups fat free milk
2 teaspoons vanilla extract
1/3 cup raisins
-
- For the vanilla pudding
sauce:
- 1 large egg
1 large egg white
1/4 cup sugar substitute for baking
2 teaspoons cornstarch
2 1/2 cups fat free milk
2 teaspoons vanilla extract
- For the Bread Pudding: Preheat oven to 350*F. Spray
an 8 x 8-inch baking pan with cooking spray; set aside.
- Place bread cubes in a
large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg
substitute, egg whites, sugar substitute, milk and vanilla until
blended. Pour over bread, sprinkle with raisins and stir gently
to mix. Pour mixture into prepared pan.
- Bake 45 minutes in preheated
oven or until top is puffed and golden and tester comes out clean.
- Cut into squares and serve
warm with vanilla pudding sauce*.
- For the Vanilla Pudding
Sauce: Whisk egg,
egg white, sugar and cornstarch together in a medium saucepan.
Whisk in milk.
- Cook over medium-low heat,
stirring constantly, until mixture thickens and begins to bubble,
about 10 minutes. Serve warm or cold.
Makes 10 servings. Yield:
approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt
sauce, per serving.
Prep time: 30 minutes
Cook time: 55 minutes
Nutritional Facts per serving
for individual food recipe: Calories 250; Total Fat 4.5 g; Saturated
Fat 1 g; Cholesterol 50 mg; Sodium 350 mg; Calcium 25%; Protein
14 g; Carbohydrates 36 g; Dietary Fiber 1 g
Recipe and photograph provided
courtesy of 3-A-Day of Dairy. For more delicious dairy recipes,
visit 3aday.org.
