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Post by zazzles on Apr 24, 2018 23:18:59 GMT
Bread Pudding (No Added Sugar)Prep Time: 5 min Cook Time: 20-25 min Total Time: 25-30 min Difficulty: Easy Servings: 4 INGREDIENTS
6 oz. white bread, fresh, cubed 1 cup fresh blueberries 1 cup skim milk 4 large eggs 1 tsp. vanilla extract 3/4 cup Splenda granulated* DESCRIPTIONA quick, simple bread pudding using artificial sweetener. Enjoy as a light entree or a dessert. DIRECTIONSPre-heat an oven to 325°. If using convection, do not decrease the temperature. Spray a small rectangular casserole with cooking spray. The weight of bread slices varies, so weigh the bread. Cut into medium-sized cubes. Place the bread into the casserole. Pour in the blueberries and mix it up with a spoon or your hands. Place the milk eggs, vanilla and Splenda in a blender. Blend until mixed and frothy. Pour the egg mixture over the top of the casserole. Use your fingers to ensure that all of the bread gets moistened. Place the casserole in a pre-heated oven and bake for 20 minutes. Check for doneness. The pudding is done when the top is golden brown and the custard is set but not dried out. Remove and cool for 5 to 10 minutes before slicing and enjoying. NOTES*Depending on how sweet you like things, you may want to decrease the amount of Splenda. As written, the recipe creates a very sweet bread pudding.
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Post by DebDoesWW on Apr 25, 2018 0:23:22 GMT
*drools*
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cyndee
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Posts: 970
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Post by cyndee on Apr 25, 2018 5:25:09 GMT
This looks delicious! I just need to get the white bread. I would probably enjoy it for breakfast, too.
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Post by Holly Gail on Apr 26, 2018 3:55:12 GMT
It does sound yummy and not very difficult. I'd switch out the white bread for a whole grain bread that's on the SF list (yes, I follow the Simply Filling Technique; I don't have any daily points allowance, only the weeklies, but I don't have to count any foods that are on the SF list, and all the other ingredients ARE on the SF list).
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cyndee
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Posts: 970
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Post by cyndee on Apr 30, 2018 20:52:14 GMT
I made it and loved it. Five stars!!!!!
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cyndee
Transcendent Member
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Posts: 970
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Post by cyndee on Feb 21, 2020 18:36:53 GMT
I have made this recipe of Mike's more times than I can remember. Not just with blueberries. In fact, like many good recipes are, this is also a great basis for many variations. Though my variations add more points/calories, they're still "light". Here are a couple:
Instead of 6 oz of light bread (I use 4 or 5 oz Schmidts 647 low cal/low carb white bread). I find 4 or 5 oz enough for a slightly more "eggy" bread pudding.
ALMOND BREAD PUDDING: Instead of 1 tsp vanilla extract, I use 1/2 tsp vanilla extract AND 1/2 tsp almond extract. Instead of blueberries, I sprinkle the top of the prepped bread pudding with 2 to 3 Tablespoons of sliced almonds, then bake as directed.
TRADITIONAL-STYLE BREAD PUDDING: Instead of blueberries, I soak 2 Tablespoons of raisins in rum for an hour, then drain them. I add the drained raisins when the blueberries would have been added. I also sprinkle the bread cubes with some of the indicated Splenda (or other sugar substitute) and 1/2 tsp cinnamon (or combo cinnamon/nutmeg).
CRANBERRY-ORANGE BREAD PUDDING: Instead of blueberries, I soak 2 Tablespoons of Craisins in Grand Marnier or orange juice for an hour, then drain them. I add the drained Craisins when the blueberries would have been added. Instead of 1 tsp vanilla extract, I use only 1/2 tsp of vanilla extract PLUS 1/4 to 1/2 tsp orange zest.
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Post by gottakeeptryin on Feb 21, 2020 19:54:32 GMT
Wow Cyndee all of these variations sound good! I need to try this. Mike was the greatest
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Post by bee on Feb 23, 2020 11:58:21 GMT
Did da Zazz a lot of his recipes?
I basically only hang out on one board, so am clueless.
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Post by Holly Gail on Feb 23, 2020 14:32:55 GMT
I read that the recipe calls for white bread, but the picture looks like it's challah, not "regular" white bread (which I'm sure works perfectly well). Challah is an egg bread (yes, egg in the dough, plus an "egg wash" on the outside so the crust comes out shiny). It's the yellow color in the picture that makes me think the picture is not of "regular" white bread; moreover, the crust looks much more like the crust of challah than of regular white bread... Has anyone made Mike's recipe using challah instead of white bread? (I haven't made either type.)
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Post by DebDoesWW on Feb 23, 2020 17:18:36 GMT
bee yes he did, he shared tons of recipes here. He loved to cook.
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