12
Submitted by Cathleen Colbert
"from Sata Katsch."
photo by anniesnomsblog 
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
10
Advertisem*nt
ingredients
- 4 cups bread, cubes
- 2 cups skim milk, hot
- 2⁄3 cup brown sugar (try SugarTwin Brown)
- 1⁄2 cup raisins
- 2 apples, sliced thin
- 1⁄2 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 egg whites (Just Whites or Egg Beaters)
Advertisem*nt
directions
- Preheat oven to 350 degrees F.
- Spray 1-1/2 quart baking dish with cooking spray.
- Combine bread, raisins and apples in a large bowl.
- Add milk and sugar; mix well.
- Pour mixture into baking dish.
- Let stand for 20 to 30 minute.
- Beat egg whites until foamy.
- Add vanilla and cinnamon to egg whites, mix well.
- Pour egg mixture over bread in baking pan.
- Bake uncovered for 45 minutes to 1 hour until set and lightly browned.
Questions & Replies
-
What size are bread cubes?
Advertisem*nt
Reviews
-
This is quite a good recipe. A few changes I made (and would recommend)1) I used fat free evaporated milk instead of skim milk. It lends a richer taste to a dish like this. I also used about 1.5 cups, rather than the 2 cups mentioned in this recipe. That was plenty of liquid for the bread pudding.2) I used a full teaspoon of cinnamon and added a teaspoon of freshly ground nutmeg as well.3) I added 2 tablespoons of butter. Don't gasp - 2 tablespoons of butter spread over 10 servings is still very low fat. Just 2 T of butter adds a lot of flavor to this.
-
I wasn't sure I'd like this as I can be funny about bread pudding, but it was delicious! The cooked apples were soft and tender, which worked well with the juicy raisins. The milk mixture absorbed into the bread well. I'm not sure what the egg whites were for as they seemed to sit on top, but apart from that, this was lovely.
-
Just checking.... Bread is NOT fat free people! Check which bread you use before making such a statement!
see 7 more reviews
Advertisem*nt
Tweaks
-
This is quite a good recipe. A few changes I made (and would recommend)1) I used fat free evaporated milk instead of skim milk. It lends a richer taste to a dish like this. I also used about 1.5 cups, rather than the 2 cups mentioned in this recipe. That was plenty of liquid for the bread pudding.2) I used a full teaspoon of cinnamon and added a teaspoon of freshly ground nutmeg as well.3) I added 2 tablespoons of butter. Don't gasp - 2 tablespoons of butter spread over 10 servings is still very low fat. Just 2 T of butter adds a lot of flavor to this.
RECIPE SUBMITTED BY
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM). In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants. Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies. My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor. I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation. I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
View All Recipes
