Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 758487" data-attributes="member: 1246">Breakfast Bread PuddingCDKitchen <a href="http://www.cdkitchen.com" target="_blank">http://www.cdkitchen.com</a>Serves/Makes: 4&nbsp; &nbsp; |&nbsp;&nbsp; Difficulty Level: 3&nbsp; &nbsp; |&nbsp;&nbsp; Ready In: 2-5 hrsIngredients:1/2 cup egg substitute1/2 cup sugar1 teaspoon vanilla extract1 teaspoon cinnamon1/4 teaspoon nutmeg1 1/2 cup low-fat milk1 loaf (1 pound size) cinnamon raisin breadButter for the ramekins4 tablespoons light cream cheese1/2 cup frozen blueberries4 teaspoons butter or syrup, optionalDirections:Preheat the oven to 325 degrees. In a large bowl, whisk together the egg substitute, sugar, vanilla extract, cinnamon, nutmeg and milk until the sugar dissolves; set the mix aside. Cut the bread into 1/2-inch cubes; add it to the egg mixture. Let it sit 10 minutes. Lightly butter ramekins that hold 2 cups each. Distribute half of the bread mixture evenly into the ramekins; top each with cream cheese and blueberries. Cover each ramekin with the remaining bread mixture. Bake until the pudding is browned and set, about 45 minutes. Cool to room temperature, about 40 minutes. Cover with plastic; freeze up to three months. To reheat: Vent the plastic cover. Microwave each serving separately on high (100 percent power), until heated through, turning once, about 4 minutes; remove the pudding from the oven. Top each with 1 teaspoon of butter or syrup if desired.</blockquote>

[QUOTE="moreluck, post: 758487, member: 1246"] Breakfast Bread Pudding CDKitchen [url]http://www.cdkitchen.com[/url] [B]Serves/Makes[/B]: 4 | [B]Difficulty Level[/B]: 3 | [B]Ready In[/B]: 2-5 hrs Ingredients: 1/2 cup egg substitute 1/2 cup sugar 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 1/2 cup low-fat milk 1 loaf (1 pound size) cinnamon raisin bread Butter for the ramekins 4 tablespoons light cream cheese 1/2 cup frozen blueberries 4 teaspoons butter or syrup, optional Directions: Preheat the oven to 325 degrees. In a large bowl, whisk together the egg substitute, sugar, vanilla extract, cinnamon, nutmeg and milk until the sugar dissolves; set the mix aside. Cut the bread into 1/2-inch cubes; add it to the egg mixture. Let it sit 10 minutes. Lightly butter ramekins that hold 2 cups each. Distribute half of the bread mixture evenly into the ramekins; top each with cream cheese and blueberries. Cover each ramekin with the remaining bread mixture. Bake until the pudding is browned and set, about 45 minutes. Cool to room temperature, about 40 minutes. Cover with plastic; freeze up to three months. To reheat: Vent the plastic cover. Microwave each serving separately on high (100 percent power), until heated through, turning once, about 4 minutes; remove the pudding from the oven. Top each with 1 teaspoon of butter or syrup if desired. [/QUOTE]

Verification