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Breakfast Bread Pudding Recipe
|Evaporated skim milk||2 Cup (32 tbs)|
|Fat free egg substitute||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Chopped mixed dried fruit||1⁄2 Cup (8 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
|Multigrain bread cubes||4 Cup (64 tbs), lightly toasted|
Serving size: Complete recipe
Calories 3690 Calories from Fat 243
% Daily Value*
Total Fat 57 g87%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 108.8 mg
Sodium 4088.6 mg170.4%
Total Carbohydrates 733 g244.4%
Dietary Fiber 131.8 g527%
Sugars 297.8 g
Protein 160 g319.8%
Vitamin A 105.4% Vitamin C 25.7%
Calcium 277.4% Iron 39.1%
*Based on a 2000 Calorie diet
Goat a 1 1/2-quart baking dish with no-stick spray.
In a large bowl, whisk together the evaporated milk, egg substitute, sugar, vanilla, cinnamon, dried fruit, and currants.
Add the bread cubes and stir to coat.
Transfer to the baking dish, making sure that the dried fruit is evenly distributed.
Bake for 1 hour, or until puffed and a knife inserted in the center of the pudding comes out clean.