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Pamela Rice Hahn
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Maple
Walnut Bread Pudding |
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A rich, delicious bread pudding that's not only low in fat, it uses heart-healthy
whole grain bread, too.
Nutritional Analysis given with this recipe. |
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Ingredients:
1 cup skim milk
3/8 cup dry nonfat milk powder
2 teaspoons unsalted butter
2 eggs
1 teaspoon vanilla
3 tablespoons maple syrup
1 tablespoon brown sugar
4 slices 7-grain bread
1/4 cup chopped walnuts
Optional: pinch sea salt
Preheat oven to 350°F.
Put the first 7 ingredients in a food processor or blender container and process until mixed. Remove the crusts from 4 thick slices of 7-grain bread. (This will result in about 4 ounces of bread.) Tear bread into pieces and place in a mixing bowl. Pour the blended milk-egg mixture over the bread, add the chopped walnuts, and toss to mix.
Spray a round, nonstick cake pan with nonstick spray. Pour mixture into cake pan.
Bake for 20 minutes (or until egg is set).
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Nutritional Analysis for 8 Servings:
Calories per serving: 140.08
PCF Ratio: 16-51-33
Protein per serving: 5.63 g
Carbohydrate per serving: 18.15 g
Fat per serving: 5.17 g
Sat. Fat: 1.33
Cholesterol: 54.57
Sodium: 102.87
Fiber: 0.86
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 For a scrumptious warm dessert,
cut into pie-shaped wedges. Top with a scoop of ice cream and warm maple syrup or caramel sauce.
Serve (warm or chilled) leftover slices instead of bread with a bacon and eggs breakfast.
Article, recipe, tips, and photos:
Copyright © 2001-2004 Pamela Rice Hahn
All Rights Reserved
For reprint permission or for other writing assignments, contact the
author.
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