This is part of my Thanksgiving recipe series. Every day leading up to Thanksgiving, I’ll share a new recipe to complete a wonderful, flavorful dinner without tons of added calories, fat and carbs. Check out past recipes here.
When you just don’t have time to make an intricate dessert, this bread pudding will impress your family or guests and be ready in no time. Easily double this recipe if you’re bringing it to a holiday potluck. If it’s a small group, serve with melted vanilla ice cream for a fast cream sauce (no one will ever know how easy it all was)!
Makes 4 servings
1 cup stale bread cubes
1 cup skim milk
2 teaspoons Sweet ‘N Low zero calorie sweetener
1/2 teaspoon cinnamon
2 tablespoons raisins
2 eggs, lightly beaten
1 teaspoon vanilla
Optional: sugar-free whipped cream, sugar-free powdered sugar
Preheat the oven to 325F. Grease an 8 inch square baking dish and set aside.
In a small sauce pan over medium heat, heat the milk until small bubbles start to form around the edges of the pan. Turn off the hear and take milk off the stovetop. Do not allow the milk to start boiling.
Place the bread cubes in a medium bowl and add the scalded milk. Soak the bread in the milk for five minutes; mix in Sweet ‘N Low, cinnamon and raisins. Pour in beaten eggs and vanilla and blend well. Pour into greased baking dish and bake for about 50 minutes, or until firm.
Allow to cool for 20 minutes. Serve with sugar-free whipped cream, a dusting of powdered sugar or drizzle with some melted vanilla ice cream for an easy cream sauce.
Calories from Fat: 23
Total Fat 2.5g
Saturated Fat: 0g
Trans Fat: 0g
Total Carbohydrates: 12g
Dietary Fiber: 0.5g