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Cinnamon Raisin Bread Pudding

QUICK FACTS

  PREPARATION TIME
15 min (for 12 serves)

 
  COOKING TIME
1 hr and 0 min (for 12 serves)
  BREAKFAST
Bread
 

SUMMARY

 

This recipe for bread pudding is a good way to use up old bread, it is soaked in a custard like mixture made of skim milk, eggs, Splenda, vanilla and ground cinnamon. 

INGREDIENTS

8.00 slice (264 g)
  Wholewheat Bread with Fiber, cut into 1-inch cubes
4.00 cup (1,040 g)
  Skim Milk
4.00 egg (148 g)
  Eggs
4.00 medium egg (200 g)
  Egg Whites
6.00 teaspoon (12 g)
  Splenda Sugar Blend
1.00 teaspoon (5 g)
  Vanilla Extract
1.00 teaspoon (2 g)
  Cinnamon, ground
50 g
  Raisins
5 g
  Canola Oil
 

METHOD

1. Preheat oven to 350 F (175 C). Lightly grease a 2-quart  baking dish with oil.

2. Place bread in a baking dish; sprinkle with raisins.

3. In medium bowl, combine milk, egg substitute, sugar, vanilla and cinnamon; pour evenly over bread mixture.

4. Bake until a knife inserted in center comes out clean, about 50 minutes to 1 hour.

5. Cool in pan on a rack for 10 minutes.

6. Serve warm.

  NUTRITIONAL PANEL
Per Serve
Energy:
590.1 kJ  (141.0 kcal)
Protein:
9.6 g
Total Fat:
4.1 g
-Saturated:
1.1 g
-Mono-Unsaturated:
1.5 g
-Poly-Unsaturated:
0.9 g
Total Carbs:
15.8 g
-Complex Carbs:
7.8 g
-Sugar:
7.9 g
Fibre:
1.9 g
Water:
110.2 mL
Alcohol:
0.0 g
Cholesterol:
110.5 mg
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