West Indian Bread Pudding Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 cup: French bread cubes, about 6 ounces
1/3 cup: Golden raisins,
1 cup: Mashed very ripe banana, about 2 large
1/4 cup: Plus,
2 tbsp: Honey,
1 1/4 cup: Skim milk,
1 cup: Fat-free egg substitute,
1/4 tsp: Ground nutmeg,
1 tsp: Vanilla extract,
Directions:
A request was made for a non fat/low fat bread pudding. I found this recipe
in Secrets of Fat-Free Baking by Sandra Woodruff, RD. I have not tried it,
yet.
Combine the bread cubes and raisins. In a separate bowl, combine the
remaining ingredients, and pour over the bread cubes. Stir gently to mix,
and let the mixture sit for 10 minutes.
Coat a 1-1/2 quart casserole dish with nonstick cooking spray. Spread the
bread mixture evenly in the dish, and bake at 350 degrees F for 50 to 60
minutes, or until a sharp knife inserted in the center comes out clean.
Let stand for 10 minutes. Serve warm, and refrigerate any leftovers. Yield:
9 servings
Posted to JEWISH-FOOD digest V97 #040
From: Steve and Marilyn Kerman
Date: Fri, 27 Sep 96 18:46 PDT
Source from luhu.jp
in Secrets of Fat-Free Baking by Sandra Woodruff, RD. I have not tried it,
yet.
Combine the bread cubes and raisins. In a separate bowl, combine the
remaining ingredients, and pour over the bread cubes. Stir gently to mix,
and let the mixture sit for 10 minutes.
Coat a 1-1/2 quart casserole dish with nonstick cooking spray. Spread the
bread mixture evenly in the dish, and bake at 350 degrees F for 50 to 60
minutes, or until a sharp knife inserted in the center comes out clean.
Let stand for 10 minutes. Serve warm, and refrigerate any leftovers. Yield:
9 servings
Posted to JEWISH-FOOD digest V97 #040
From: Steve and Marilyn Kerman
Date: Fri, 27 Sep 96 18:46 PDT
Source from luhu.jp
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