Super comfort food - the
flavor of cinnamon combined with warm bread pudding and a vanilla
pudding sauce! Recipe created by Chef Lisa Schroeder of Mother's
Bistro, Portland, OR, on behalf of 3-A-Day of Dairy.
Cinnamon
Raisin Bread Pudding with Vanilla Pudding Sauce
- For the bread pudding:
- 1 pound challah or
egg bread, cubed
1 teaspoon ground cinnamon
1/2 cup egg substitute
4 large egg whites
1/3 cup sugar substitute for baking
4 cups fat free milk
2 teaspoons vanilla extract
1/3 cup raisins
-
- For the vanilla pudding
sauce:
- 1 large egg
1 large egg white
1/4 cup sugar substitute for baking
2 teaspoons cornstarch
2 1/2 cups fat free milk
2 teaspoons vanilla extract
- For the Bread Pudding:
Preheat oven to 350°F (175°F). Spray an 8 x 8-inch baking
pan with cooking spray; set aside.
- Place bread cubes in a
large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg
substitute, egg whites, sugar substitute, milk and vanilla until
blended. Pour over bread, sprinkle with raisins and stir gently
to mix. Pour mixture into prepared pan.
- Bake 45 minutes in preheated
oven or until top is puffed and golden and tester comes out clean.
- Cut into squares and serve
warm with vanilla pudding sauce*.
- For the Vanilla Pudding
Sauce: Whisk egg, egg white, sugar and cornstarch together in
a medium saucepan. Whisk in milk.
- Cook over medium-low heat,
stirring constantly, until mixture thickens and begins to bubble,
about 10 minutes. Serve warm or cold.
Makes 10 servings. Yield:
approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt
sauce, per serving.
Nutritional Facts per serving
(1/10 of recipe): Calories 250; Total Fat 4.5 g; Saturated Fat
1 g; Cholesterol 50 mg; Sodium 350 mg; Calcium 25%; Protein 14
g; Carbohydrates 36 g; Dietary Fiber 1 g
Recipe and photograph provided
courtesy of 3-A-Day of Dairy.
