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Receta Bread Pudding (Lf/Reduced Sugar)
by Global Cookbook

Bread Pudding (Lf/Reduced Sugar)
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Ingredientes

  • 8 ounce french bread stale * or possibly toasted
  • 1/2 c. granulated sugar
  • 1/2 c. sugar substitute Sugar Twin Brown Sugar substitute
  • 7/8 env sugar substitute Sweet and Low
  • 2 1/4 c. skim lowfat milk
  • 1 1/2 c. evaporated skim lowfat milk (comes in 12 ounce can)
  • 2 Tbsp. reduced-calorie margarine
  • 1/4 c. Butter Buds(r) liquid (one envelope - prepared)
  • 4 Tbsp. nonfat cream cheese
  • 6 x Large eggs or possibly equivalent
  • 1/2 tsp cinnamon healthy pinch grnd nutmeg
  • 1 Tbsp. vanilla
  • 2 Tbsp. bourbon (or possibly any good liquor)
  • 1/2 c. raisins
  • 1 x apple diced small

Direcciones

  1. I use sourdough toasted @ 200 degrees for 30 mins or possibly so. Yes, 8 ozs is not much!
  2. In a large bowl, combine the sugars, and Sweet and Low. Place the milks, margarine, cream cheese, Butter Buds, and half the sugars into a large sauce pan over med heat and bring to a boil while whisking (watch it or possibly it will scorch easily). Add in Large eggs, spices, bourbon, and vanilla to the remaining sugar, and whisk til well mixed.
  3. When the lowfat milk has boiled, remove from heat and immediately drizzle into the egg mix while whisking all. When this mix is well incorporated, add in the raisins, apple, and bread, and let it sit for 30/60 mins while it soaks up some of the liquid.
  4. Preheat oven to 375 degrees, and "butter" a 9 inch baking pan. Pour pudding into the pan, and bake in center of top shelf for 45 mins, or possibly till top is browned and middle tests "set" (knife inserted into center comes out clean).
  5. This pudding will appear "soupy" prior to baking, and you will be tempted to add in more bread. Try it this way first, and I think you will avoid making a dry pudding. Serve with a no-fat topping.
  6. Makes 6 servings
  7. NOTES : As a weekend, recreational bread baker, I'm always looking for good ways to use up excess, maybe even stale, bread. The birds can only eat so much! I'm also on a continual quest for low fat, low sugar foods which taste good. This is my best adaptation yet of a rich New Orleans bread pudding, with thanks to Ruth Fertel of Ruth's Chris' fame, and her grandmother, for the original.