Bread Pudding...lower Cal/Fat |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 24 |
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Being Southern I LOVE bread pudding. Since joining Weight Watchers over 2 years ago, I have learned recipes can be altered and still taste fabulous. I take this recipe to EVERY family gathering and NO ONE can tell the difference. If you do not have french bread...use ANY bread. I love to take left over hot dog buns and throw them in the freezer. When I have enough, I pull them out to make this recipe. Ingredients:
1 lb french bread |
1 quart nonfat milk |
3/4 cup egg beaters egg substitute |
2 cups splenda granular, sugar substitute |
2 tablespoons vanilla extract |
3/4 cup golden raisin |
1/4 cup splenda granular, sugar substitute |
1 teaspoon cornstarch |
1/2 cup half-and-half |
1/4 cup reduced-calorie margarine |
1 teaspoon vanilla |
Directions:
1. Heat oven to 325 degrees. Break bread into chunks, place in large shallow bowl. Add milk; let soak for about 10 minutes. Add Egg Beaters, Spenda, vanilla, raisins. Stir gently until combined. Pour into 9 x 13 pan sprayed with nonstick cooking spray. Bake 50 minutes or until firm. Pull out of oven and pour sauce over the top.
2. For the sauce: In a small pot combine Splenda with cornstarch. Add half and half and margarine. Bring to a boil over medium heat. Add vanilla.
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