Lemon-buttermilk bread pudding with blackberry sauce |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Ingredients:
2 cup(s) buttermilk, low fat |
3/4 cup(s) egg substitute |
16 ounce(s) frozen unsweetened blackberries, thawed |
1/3 cup(s) lemon juice |
2 teaspoon(s) lemon rind, grated |
2 tablespoon(s) margarine, melted |
8 ounce(s) sliced french bread, cubed, or less |
1 cup(s) sugar, divided |
Directions:
1. Comine 1/4 sugar and blackberries in container of an electric blender; cover and process until smooth, strain. Set aside.
2. Combine remaining 3/4 c sugar, buttermilk and next 5 ingred in large bowl, and toss gently. Let mixture stand for 1 hour.
3. Spoon mixture into 11x7x2 baking dish coated with cooking spray. Bake at 350 for 40 min (or less), until pudding is set. Serve warm or at room tgemp with blackberry sauce.
4. Cal: 247, Fat 4 gm Na: 234 mg
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