Canyon Ranch Bread Pudding
This easy-to-make bread pudding freezes extremely well (after baking and cooling) and therefore can be made ahead of time and popped in the microwave to reheat for a fast and healthy breakfast. It can also be made into muffins. Just mound the mixture into each of 12 sprayed muffin tins or custard cups and shorten the baking time by about 5 minutes.
1-1/2 C. non-fat milk
2 tsp. corn oil margarine, melted
4 egg whites
1/4 C. sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
12 slices whole-wheat bread, diced into 1/2-inch cubes
2/3 C. dark raisins
Preheat the oven to 350°F. Spray a 9 x 12-inch baking dish with non-stick cooking spray. Combine all ingredients, except the bread and raisins, in a large bowl and mix well. Stir in the bread and raisins and allow to soak for 5 minutes. Spoon the mixture into the prepared dish and bake in the preheated oven for about 30 to 35 minutes, or until firm and nicely browned. Cool on a wire rack for at least 10 minutes before cutting into squares 3 x 4 inches in size.
Yield: 12 servings
Calories: Â 143
Fat: 3g
Fiber: