Limonata-Raspberry Bread Pudding
Serves | 12 |
Meal type | Dessert |
Ingredients
- 3 cups low fat milk
- 1/4 cup low fat milk (used for warming vanilla bean)
- 1lb stale whole wheat bread, cut into cubes ((you can leave fresh bread out for 6 hours or more to make it stale))
- 1/4 cup lemon juice
- zest of 2 lemons
- 3 whole eggs
- 4 egg whites
- 1 vanilla bean, split and scraped (just use the soft part inside and discard the shell (or use 1 tsp vanilla extract))
- 1 cup sugar
- 1 pint pint raspberries, fresh or frozen
About This Recipe
Full of heart-warming, spongy tart-sweetness, this updated favorite makes a fantastic dessert as well as part of a healthy breakfast.
Nutriton Facts per serving: 216 Cals, 11 gram Protein, 36 grams Carbs, 4 grams Fat
Directions
Step 1 | |
Preheat oven to 350. | |
Step 2 | |
In a large mixing bowl add milk, eggs, sugar, lemon zest and lemon juice. | |
Step 3 | |
In a small sauce pan heat ΒΌ cup milk with vanilla bean scrapings and gently stir to separate vanilla, about two minutes. | |
Step 4 | |
Remove from heat and stir into egg and lemon mixture. | |
Step 5 | |
Place bread cubes into a 9x13x2 in baking dish coated with cooking spray. | |
Step 6 | |
Pour mixture over bread and let sit for 20 minutes. | |
Step 7 | |
Gently toss raspberries into bread mixture. | |
Step 8 | |
Cover with foil and bake for 20 minutes. | |
Step 9 | |
Uncover and bake an additional 15-20 minutes or until a toothpick inserted comes out clean. | |
Step 10 | |
Bread pudding can be served warm or cold. | |
Step 11 | |
A few favorite ways to serve: with a scoop of vanilla ice cream or in a bowl with vanilla soy milk or half & half poured over it. Yummmm... |