Diana's Desserts - www.dianasdesserts.com
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Bread Pudding Treats
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| Servings: 12 |
| Comments: Comfort food for the lunch box! Wrap these individual snacks in pint-size freezer bags and freeze up to 2 months. In the morning, pop one in your child's lunch. It will be thawed by lunch time and will keep the other lunch box foods cold in the process. |
Ingredients:  1-1/4 cups reduced-fat (2%) milk, or regular whole milk 1/2 cup cholesterol-free egg substitute, or 2 whole eggs 1/3 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon salt 1/8 teaspoon ground nutmeg (optional) 4 cups 1/2-inch cinnamon or cinnamon-raisin bread cubes (about 6 bread slices) 1 tablespoon unsalted margarine or butter, melted |
| Instructions: Combine milk, egg substitute, sugar, vanilla, salt and nutmeg, if desired, in medium bowl; mix well. Add bread; mix until well moistened. Let stand at room temperature 15 minutes. Preheat oven to 350°F (180°C). Line 12 medium-size muffin cups with paper liners. Spoon bread mixture evenly into prepared cups; drizzle evenly with margarine. Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove to wire rack to cool completely. Note: Snacks will puff up in the oven and fall slightly upon cooling. Nutrients Per Serving (when using reduced fat 2% milk and cholesterol-free egg substitute) (1 snack cup): Calories 72 % calories from fat 22% Total Fat 2 g Sat. Fat 1 g Protein 2 g Carbohydrates 12 g Cholesterol 2 mg Sodium 93 mg Dietary Fiber 0 g Dietary exchanges 1 Starch |
| Date: April 5, 2003 |