Prep 10 mins
Cook 30 mins
This is a healthy but tasty bread pudding you can make anytime of the year. Not sure how long to bake this for as I have yet to make it but would approximate 30 minutes.
- 3⁄4 cup nonfat milk
- 7 slices whole wheat bread, sliced and cubed
- 1⁄3 cup apricot conserve, fruit conserve (your choice fruit)
- 1 egg white, beaten
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- In a sauce pan, whisk together milk and cornstarch, cooking over medium heat. Cook till thick and bubbly. In a 1 quart baking dish, place bread cubes. When milk is thick, remove from heat. Add conserves, egg white and vanilla. Mix well – pour over bread.
- Distribute mixture evenly throughout the baking dish. Place in preheated 425 degree oven. Cook until thick and bubbly around the sides. Remove let stand 5 minutes and serve.
I made this tonight, and it was great. Really close to bread pudding, and was over big. I made mine in a loaf pan and just added a 1/4 c of sugar substitute and a pinch of lemon juice. Awesome