Basic Bread Pudding

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* Exported from MasterCook *

 

Basic Bread Pudding

 

Recipe By :The (Almost) No Fat Cookbook - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 3/4 cups soymilk

1/3 cup granulated sweetener of your choice

or

1/4 cup honey

1 1/2 tablespoons nutritional yeast flakes

1/4 teaspoon salt

4 cups stale bread or stale cake or fruitcake -- cubed or

thinly sliced

cinnamon and/or nutmeg

 

Preheat the oven to 350F. Mix soymilk, sweetener, yeast, and salt in a blender.

Place bread in a greased 8-inch square pan. Do not use bread that has dried out

to the point of being hard. If the crusts are very hard, trim them off. Pour

the blended mixture over the bread, and let stand for 20 minutes. Set the

8-inch pan inside of a larger pan with hot water in it. Sprinkle the top of the

pudding with cinnamon and/or nutmeg. Bake for 30 minutes. Serve plain, with

fruit, or a pudding sauce.

 

English " Bread and Butter " Pudding - use thinly sliced bread and sprinkle 2

tablespoons currants between the layers of bread. Sprinkle the top with nutmeg

only.

 

Creole Bread Pudding - use cubes of French or Italian bread with the crusts

removed. Add 1 teaspoon vanilla extract to the blended mixture. Serve with

Brown Sugar Pudding Sauce, made with brandy or rum (or brandy or rum extract).

 

Description:

" For all my fellow bread pudding lovers out there. "

 

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Per Serving (excluding unknown items): 43 Calories; 0g Fat (0.0% calories from

fat); trace Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

89mg Sodium. Exchanges: 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0