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Bite Bread Pudding (Raspberry) - low fat




Source of Recipe


Posted by LuAnn for CNC. Adapted from "Midwest Living" magazine, 10/01.


Recipe Introduction


Reduced Fat and Sugar Version (T&T)


List of Ingredients




Bread Pudding:
4 cups bread cubes -- (firm, such as French)
1/2 cup Egg Beaters® 99% egg substitute
1 1/3 cups 1% low-fat milk
3 tablespoons sugar
1 tablespoon vanilla
1/8 teaspoon ground cinnamon -- (or nutmeg)
1/3 cup sugar-free raspberry spread -- (or all-fruit spread)

(Whiskey) River Sauce:
7 ounces Lowfat sweetened condensed milk -- (or fatfree)
1/4 cup orange juice
1 1/2 teaspoons butter
1/2 teaspoon butter flavor


Recipe



1. Lightly grease two 8x4x2-inch loaf pans. Place 2 cups of bread cubes in each loaf pan and set pans aside. (Finished recipe will make ONE loaf, as layers are placed one on top of the other before serving).

2. In a medium mixing bowl, use a rotary beater to beat together the egg beaters, milk, sugar, butter, vanilla and nutmeg. Pour half of the egg mixture over each pan of bread. Let the mixture stand for 15 minutes before baking.

3. Bake in a 350 degree oven for 15 to 20 minutes or till a knife inserted off centers comes out clean. Cool in pans on a wire rack for 10 minutes.

4. While bread pudding bakes, prepare (Whiskey) River Sauce. (Directions below - See Step #7).

5. Remove 1 of the bread puddings from loaf pan. Place bread-pudding loaf onto a cutting board. Spread jam evenly over the top of the bread-pudding loaf. Top with the remaining bread-pudding loaf.

6. Cut into 6 slices. Place 1 slice on each serving plate. Serve bread pudding with (Whiskey) River Sauce.

7. To make the Sauce: In a medium saucepan, stir together the sweetened condensed milk, powdered sugar, and orange juice. Add the butter. Cook and stir the mixture over medium heat till butter
melts. Don't boil. Remove from heat; stir in butter flavor.

Makes 1 Loaf - 6 servings.
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Per Serving: 154 Calories; 3g Fat; 6g Protein; 25g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 238mg Sodium.