Bread Pudding...lower Cal/Fat
"Being Southern I LOVE bread pudding. Since joining Weight Watchers over 2 years ago, I have learned recipes can be altered and still taste fabulous. I take this recipe to EVERY family gathering and NO ONE can tell the difference. If you do not have french bread...use ANY bread. I love to take left over hot dog buns and throw them in the freezer. When I have enough, I pull them out to make this recipe."
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 1 lb French bread
- 1 quart nonfat milk
- 3⁄4 cup Egg Beaters egg substitute
- 2 cups Splenda granular, sugar substitute
- 2 tablespoons vanilla extract
- 3⁄4 cup golden raisin
-
Sauce Ingredients
- 1⁄4 cup Splenda granular, sugar substitute
- 1 teaspoon cornstarch
- 1⁄2 cup half-and-half
- 1⁄4 cup reduced-calorie margarine
- 1 teaspoon vanilla
directions
- Heat oven to 325 degrees. Break bread into chunks, place in large shallow bowl. Add milk; let soak for about 10 minutes. Add Egg Beaters, Spenda, vanilla, raisins. Stir gently until combined. Pour into 9 x 13 pan sprayed with nonstick cooking spray. Bake 50 minutes or until firm. Pull out of oven and pour sauce over the top.
- For the sauce: In a small pot combine Splenda with cornstarch. Add half and half and margarine. Bring to a boil over medium heat. Add vanilla.
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Being Southern I LOVE bread pudding. Since joining Weight Watchers over 2 years ago, I have learned recipes can be altered and still taste fabulous. I take this recipe to EVERY family gathering and NO ONE can tell the difference. If you do not have french bread...use ANY bread. I love to take left over hot dog buns and throw them in the freezer. When I have enough, I pull them out to make this recipe.
RECIPE SUBMITTED BY
I have been a bigger person my whole life. I joined Weight Watchers almost 2 years ago and have lost over 100 lbs. I have kept it off while learning to be a creative cook.
