LEFT OVER BREAD PUDDING W/Less Sugar
Rose Mary Mogan
I just used all of the stale bread lying on the shelf & created a delicious tasting dessert to go with dinner. You may not have the pieces I had, but you can use what ever is left over, broken into pieces. Just couldn't bring myself to throw it all away,so this bread pudding was born. See what you can create the next time you have left over end pieces of bread. Sorry I didn't take step by step pictures. You could also make a stuffing.
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- whole wheat buns
- 3 slice
- cinnamon raisin bread
- 4 slice
- high fiber bread
- 4 large
- eggs (or 1/2 cup egg whites &1/2 cup egg substitute)
- 2 c
- half & half
- 1/2 c
- evaporated milk
- 1/3 c
- butter, melted
- 1 c
- 1 1/2 c
- splenda or other zero calorie sweetener
- 2 tsp
- 1 Tbsp
- vanilla bean paste or extract
- light whipped topping (optional)
1Mama often did this with left over biscuits, and I tend to cook the same way, using left overs to create something new and tasty.Break bread into small bite size pieces, and put in a large bowl. SHOULD HAVE ABOUT 8 CUPS. Add the eggs or egg substitute into a separate small bowl, and whisk till blended. Then add splenda, cinnamon vanilla bean paste or extract, half and half, melted butter & evaporated milk and beat to blend together. Some of the items I used to make the Bread pudding.
2Sprinkle the raisins over the broken bread pieces. Then pour the milk mixture over the bread pieces. stir to mix together. Allow the mixture to set about 10 minutes to absorb the liquid.
3In the mean time spray a 9X9 size dish with non stick cooking spray, and preheat oven to 350. F.
Once the time has elapsed, pour the mixture into the prepared dish and bake for 50 minutes till firm to touch. Remove from oven, allow to cool. Can Bake using a water Bath if desired for a softer texture if desired.