Fat Free Bread Pudding Recipe
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 This recipe for Fat Free Bread Pudding, by Eddie Marie Pastor, is from The Sevin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Eddie Marie Pastor
Added: Saturday, January 13, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 slices 40 calorie diet bread (stale is best)
1 package Butter Buds (equal to 1/2-ounce dry)
1 large can skim evaporated milk
2 cups skim milk (or reconstituted nonfat milk)
1 cup sugar
1 8-ounce carton egg substitute
1 small can crushed pineapple (undrained)
1/3 cup raisins
2 tablespoons vanilla or vanilla-butter-nut flavorings
Meringue:
4 egg whites
4 tablespoons sugar
2 teaspoons vanilla (optional)
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Directions: |
Directions:Tear bread into small pieces. Sprinkle with Butter Buds. Mix in milk and egg substitute. Soak until bread is moist. Add sugar, pineapple with juice, and raisins.
Spray a 9-inch by 13-inch pan with nonstick spray. Bake at 425º for 18-20 minutes. This stays moist;bake longer for a firmer pudding.
Meanwhile, prepare meringue by beating egg whites and vanilla, gradually adding sugar until stiff peaks form. Spread on pudding.
Return to oven for 3-5 minutes until peaks brown. DO NOT OVERCOOK |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: Variations: 10 packages sugar substitute for 1 cup sugar; 3 or 4 tablespoons. Not as good as sugar, but sugar free! May substitute fruit cocktail for pineapple.
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