What a treat!
We try to eat as healthy as possible. Yet there are days when things happen, and today was one! I realized we had various bits and pieces of bread and not wanting to throw them away, I decided to make bread pudding. Since we only eat whole wheat and whole grain breads, my bits and pieces were of these varieties. Realizing these breads are not real sweet, I have adjusted my recipe.
Mais C’est Bon! Enjoy!!
Bread Pudding
- 8 cups broken pieces of bread
- 3 cups skim milk
- 1 cup heavy cream
- ½ cup melted unsalted butter
- 1 cup Splenda (or sugar)
- 4 eggs, slightly beaten
- ¼ cup Steen’s syrup or other pure cane syrup
- ¼ tsp salt
- 2 tsp real vanilla
- 1 tsp cinnamon
- 1 cup fruit (use either fresh or can and cut to your preference)
Place bread pieces in large bowl. Scald milk and pour over bread. Cool. Add remaining ingredients mixing well. Pour into a 2-3 qt. casserole dish. Place dish in pan of hot water (1” deep) and bake at 350 degrees for one hour or until a knife inserted in center of pudding comes out clean.
Serve topped with whipped cream flavored with Kahlua or sauce of your choice.
