Unbeliveable High Calcium Yet Light Bread Pudding Recipes

UNBELIVEABLE! HIGH CALCIUM YET LIGHT BREAD PUDDING

Steps:

• Preheat oven to 380°F.
• Tear bread slices apart to chunks or cubes.
• Place bread in a shallow square pan.
• Beat egg whites in a medium bowl.
• Stir in splenda granular.
• Add in yogurt and milk, beating at the same time to combine.
• Pour mixture evenly over bread.
• Make sure it soaks the bread - you might have to use your hands to dip the bread and make them even.
• Bake in oven for about 15 minutes, or until top is golden brown and egg mixture is set.
• The yogurt is the secret ingredient - it gives a good texture and combines with the egg so the pudding still sets, and the yogurt adds sweetness without you needing to add extra sugar - a great calorie saver!
• Feel free to experiment with different yogurt flavors! I used mixed berry yogurt and it smelled great!

UNCOMMONLY GOOD BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Cream eggs and sugar together. Add milk and vanilla and mix well. Add Texas Toast. Let bread soak in liquid mixture until very soft. Press until all bread is soaked in the liquid mixture. Add butter and mix well.
• Pour into a well-oiled 8 by 8-inch baking pan. Bake for 45 minutes to 1 hour. Mixture will rise like a souffle. When golden brown, remove from oven and let rest for 15 minutes before serving.

LOIS' BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Stir brown sugar, butter, and cinnamon together in a bowl; add bread cubes and toss to coat. Transfer bread cubes mixture to prepared baking dish.
• Whisk milk and eggs together in another bowl; pour over bread cubes mixture.
• Bake in the preheated oven until golden and set, about 45 minutes.

HEALTHIER BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter.
• Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture.
• Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan.
• Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.

LIGHT BREAD PUDDING

Steps:

• Melt butter or margarine.
• Break up bread, set aside.
• Combine brown sugar, cinnamon, allspice.
• Reserve 3 tablespoons of this mixture for topping.
• Pour melted butter onto the bread crumbs and add the remaining sugar mixture.
• Place the bread mixture in a lightly greased 1 1/2 quart baking dish.
• Beat egg, salt, and vanilla in a bowl.
• Add milk slowly.
• Pour over bread mixture in dish.
• Let stand for 5 minutes.
• Sprinkle reserved sugar mix on top.
• Bake at 325F for 45 to 50 minutes.

LIGHT BREAD PUDDING

Steps:

• Preheat oven to 325*.
• Put bread in a greased 9 x 9 pan
• Combine all ingredients and pour over bread.
• Bake uncovered for one hour.

LIGHT BREAD PUDDING

Steps:

• Preheat over to 325.
• Put bread cubes in greased 9x9 pan.
• Combine all other ingredients and pour mixture over bread.
• Bake uncovered for 60-75 minutes.

LIGHT PINEAPPLE PUDDING

Steps:

• If you buy your pineapple in metric-sized tins, you want the 540mL tin of crushed pineapple.
• In a mixing bowl, whisk together pudding mix and undrained pineapple.
• Whisk in yogurt.
• Spoon into serving dishes and chill until serving time (needs only 30 minutes at the most in the fridge before they're ready to eat).
• These look particularly attractive when garnished with a few fresh berries-- try blueberries or raspberries.
• If taking to a potluck, don't spoon it into individual dishes but rather leave it in the bowl.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.