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Fat Free Bread Pudding Recipe

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This recipe for Fat Free Bread Pudding, by , is from The Sevin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eddie Marie Pastor
Added: Saturday, January 13, 2007

Category:
Category:

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)


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 425 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

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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