This comforting bread pudding topped with a sprinkle of nutmeg is made with SARA LEE® Soft & Smooth™ Whole Grain White Bread and SPLENDA® Sugar Blend for Baking.
INGREDIENTS (for 8 servings):
- 12 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread, cubed
- 1/4 cup reduced-fat margarine, melted
- 1/2 cup raisins
- 1 teaspoon ground cinnamon
- 3 eggs
- 1/2 cup egg substitute
- 3/4 cup SPLENDA® Sugar Blend for Baking
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup skim milk
- 2 cups fat free half-and-half
- 1 pinch ground nutmeg
Heat oven to 375 degrees F(190 degrees C)
In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
Use the same bowl to beat the eggs and egg substitute. Stir in SPLENDA® Sugar Blend for Baking, vanilla, and salt. Warm the milk and half-and-half in the microwave until hot, about 2 minutes. Slowly whisk into the egg mixture. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
The original recipe, Bread Pudding I, was submitted by Nancy, and contains 339 calories, 12.3g fat, 167mg cholesterol, 474mg sodium, 46.7g carbohydrates, 1.3g fiber, and 10.7g protein.