Stale Bread Fix

What to do with that uneaten bread?  Hm..how about a total transformation?  Bread Pudding!

We mustn’t throw away such supple food!

Wanna Try?

I adapted mine from the recipe below.  I didn’t have nutmeg or vanilla so I just used about a teaspoon more of cinnamon and it was so good.  It’s wonderful both hot and cold.  I would suggest having people over to eat some of your bread pudding because it’s not low-fat when you eat the whole pan in two days..shoot.

“LITE” BREAD PUDDING
2 tsp. butter
10 slices raisin bread, cut into 1 inch cubes
3 c. low-fat milk
3/4 c. egg substitute or 3 eggs
3/4 c. sugar
1 1/2 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. nutmeg
Heat oven to 350 degrees. Bring a kettle of water to b oil for a water bath. Brush the melted butter over the inside of a 13 x 9 inch baking dish. Spread the bread cubes in the dish.Whisk together the milk, egg substitute, sugar, cinnamon, vanilla, and nutmeg in a medium bowl. Pour over the bread, pushing the cubes below the surface of the milk. 

Make a water bath by placing the dish in a larger pan and putting it in heated oven. Fill the larger pan with boiling water so the level of the water comes halfway up the sides of the baking dish. Bake until set and top is golden, about 50 minutes. Serve warm. This can also be topped with a sauce.

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