dessert - Cinnamon Bread Breakfast Puddi
Source of Recipe
from cooking daily newsletter
List of Ingredients
dessert - Cinnamon Bread Breakfast Pudding
6 slices cinnamon-swirl bread or cinnamon-raisin bread
Nonstick spray coating
1 1/2 cups fat-free milk
3/4 cup refrigerated or frozen egg product, thawed
3 tablespoons sugar
1-teaspoon vanilla
1/4-teaspoon ground nutmeg
15 1/2 ounce can apricot or peach nectar
2 teaspoons cornstarch
To dry bread, place slices in a single layer on a baking sheet. Bake
in a 325 degree F oven for 10 minutes, turning once. Cool on a wire
rack. Cut into 1/2-inch cubes (you should have 4 cups). Spray six
6-ounce custard cups with nonstick coating. Divide the bread cubes
among the cups. In a medium bowl use a rotary beater or wire whisk to
beat together the milk, egg product, sugar, vanilla, and nutmeg. Pour
the milk mixture evenly over the bread cubes. Lightly press cubes down
with fork or back of a spoon. Place the custard cups in a 13x9x2-inch
baking pan. Place pan in oven. Carefully pour hottest tap water
available into the baking pan around the custard cups to a depth of 1
inch. Bake in a 325 degree F oven for 35 to 40 minutes or until a
knife inserted near center comes out clean. Remove the cups from the
baking pan. Let stand for 15 to 20 minutes. Meanwhile, for sauce, in
a small saucepan gradually stir nectar into cornstarch. Cook and stir
over medium heat until thickened and bubbly. Reduce the heat. Cook and
stir for 2 minutes more. To serve, loosen edges of puddings with a
knife. Invert into dessert dishes. Serve topped with about 1
tablespoon warm sauce. Makes 6 servings.
Nutritional Information - Nutritional facts per serving calories: 164,
total fat: 2g, saturated fat: 1g, cholesterol: 1mg, sodium: 189mg,
carbohydrate: 28g, fiber: 0g, protein: 8g, vitamin A: 13%, vitamin C:
15%, calcium: 9%, iron: 10%, starch: 1diabetic exchange, milk:
1diabetic exchangeRecipe
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