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Buttermilk Bread Pudding with Strawberry Sauce

Source of Recipe

Unknown


List of Ingredients

Low-Fat Buttermilk Bread Pudding with Strawberry Sauce


3 extra-large eggs
1/3 cup sugar
1 1/2 cups low-fat buttermilk
1 1/2 cups nonfat milk
1 teaspoon vanilla extract
8 slices light buttermilk bread, cut into 1-inch pieces
Ground nutmeg

Strawberry Sauce:
16 ounces unsweetened frozen strawberries, thawed
Lemon juice
Low-calorie sugar substitute



Recipe


To make the bread pudding:

Preheat oven to 325°F. Whisk eggs and sugar to blend in large bowl.
Beat in both milks and vanilla. Add bread and let stand 5 minutes.
Transfer mixture into 7x11-inch baking dish. Sprinkle top of bread
pudding lightly with nutmeg. Place baking dish in large pan. Add
enough water to pan to come 1 inch up side of baking dish. Bake until
pudding is set in center, approximately 1 hour 15 minutes. Cool
completely. Serve with Strawberry Sauce.

To make the strawberry sauce:

Puree strawberries in blender or processor until smooth. Add enough
lemon juice to season to taste. Add enough sugar substitute to
sweeten to taste. (Can be prepared 4 days ahead; chill.)

Makes about 1 3/4 cups.


Makes 6 servings.

Per serving: calories, 187; fat, 4 g; sodium, 259 mg; cholesterol,
126 mg