Gingerbread Pudding with Ginger Vanilla Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the American Diabetes Association. This creamy pudding is soaked in a real vanilla sauce. whole-grain bread (preferably 1-2 days old), eggs, egg whites, evaporated skim milk, sugar, grated fresh ginger, raisins, water, apple juice concentrate, vanilla bean, grated fresh ginger, cornstarch or arrowroot powder cvt Ingredients:
bread pudding |
105 g (3 cups cubed whole-grain) bread, preferably 1-2 days old |
2 eggs |
2 egg whites |
2 cups evaporated skim milk |
1/4 cup sugar |
2 tsp grated ginger root |
1/4 cup raisins (soak in 1/2 cup boiling water for 10 minutes; drain and save raisin water for sauce) |
ginger vanilla sauce |
1/2 cup water |
1/2 cup (reserved raisin) water |
1 ounce (2 tbsp) apple juice concentrate |
1 tsp grated ginger root |
1 tbsp cornstarch or arrowroot powder |
2 tbsp water |
Directions:
1. Preheat the oven to 325 degrees F.
2. To prepare the pudding, place the bread cubes in a baking dish. Combine the egg, egg white, skim milk, sugar, ginger, and raisins and mix well. Pour the mixture over the bread and let stand for 15 minutes. Bake for 45 to 60 minutes until pudding is set.
3. Meanwhile, combine all sauce ingredients except last two in a small saucepan. Add one split vanilla bean. Bring to a boil, lower the heat, and simmer for 5 minutes.
4. Mix the cornstarch or arrowroot powder with the water until smooth. Add to the sauce and cook until sauce is clear and thickened.
5. Serve the sauce over warm pieces of bread pudding.
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