If you need a healthy slow-carb fix, try this whole wheat bread pudding recipe. It’s low in fat and sugar and contains plenty of whole grains.If you want more of a treat, you can add a handful of raisins or use whole eggs instead of egg whites.
- 6 slices whole wheat bread
- 2 cups skim milk
- ¾ cup liquid egg white (or 4 large eggs)
- ¾ cup Splenda® (or any substitute for ¾ sugar)
- 1 tablespoon vanilla
- 1 tsp cinnamon
- 1/2 cup raisins (optional)
Preheat an oven to 350° F.
Tear the bread into bite-sized pieces and place them in a loaf pan or an 8″ by 8″ ovenproof baking dish.
If using raisins, sprinkle them over the bread.
In a medium bowl, mix the milk, eggs, vanilla cinnamon and sweetener together.
Pour the milk mixture over the bread.
Lightly press the bread pieces down with a fork so they soak up the milk mixture.
Bake at 350° F for 45 minutes.