Breakfast Bread Pudding
PREPARATION: 10 MINUTES, PLUS 20 MINUTES STANDING, COOKING: 40 MINUTES
1/4 cup (55 g) sugar
2 large eggs
3 large egg whites
2 cups (500 ml) low-fat milk
1 teaspoon (5 ml) vanilla extract
olive oil spray, for greasing
8 slices whole-grain bread, toasted
2 cups (310 g) blueberries
2 cups (250 g) raspberries
1 Put 2 tablespoons (30 ml) sugar in a bowl. Add the eggs, egg whites, milk and vanilla and whisk together until combined.
2 Spray a 8-inch (20-cm) square baking dish with olive oil spray. Place four slices of toast in the bottom of the baking dish, then pour half the egg mixture evenly over the top. Repeat with the remaining toast and egg mixture. Allow to stand for 20 minutes.
3 Meanwhile, preheat the oven to 350°F (180°C). Place the baking dish in a large roasting pan. Put the roasting pan on an oven rack and pour in enough hot water to come halfway up the outside of the baking dish. Bake for 40 minutes, or until the pudding is set and the top is golden and puffed. Remove from oven and cool slightly.
4 In a bowl, toss the berries with the remaining sugar. Serve the bread pudding warm, topped with the berries.
Each serving provides
245 calories, 13 g protein, 4 g fat (1 g saturated fat), 38 g carbohydrate (24 g sugars), 6 g fiber, 299 mg sodium
|Breakfast Bread Pudding|