Bread Pudding with Vanilla Sauce
Advertisement
Ingredients
- 1 tablespoon margarine
- 5 slices whole wheat bread
- 3 eggs
- 1/3 cup sugar
- 1 dash salt
- 2 cups milk, non-fat, warmed
- 1 1/2 teaspoons vanilla extract
- 1/4 cup raisins
- 1 teaspoon cinnamon (and/or nutmeg)
- 1 tablespoon cornstarch
- 1/3 cup sugar
- 1 cup water
- 1 tablespoon margarine (or butter)
- 1 1/2 teaspoons vanilla extract
Instructions
- Wash hands with soap and water.
- Melt margarine in a medium sized skillet over low heat.
- Tear bread in pieces and spread on bottom of skillet.
- Beat eggs and stir in sugar, salt, warmed milk and vanilla. Sprinkle raisins over bread and pour egg mixture over all.
- Cover and cook over very low heat for 20 minutes.
- Pudding is done when custard is set in the middle.
- Allow to cool in the skillet.
- Prepare vanilla sauce while pudding cools.
- Combine cornstarch and sugar in a small saucepan. Gradually add water, stirring well.
- Cook over medium low heat until thick and clear, stirring constantly.
- Add margarine and vanilla, stirring until margarine melts. Remove from heat.
- Spoon over individual servings of bread pudding.
- Refrigerate leftover bread pudding and vanilla sauce within two hours.
Nutrition
| Calories | 204 |
|---|---|
| Protein | 7 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 71 mg |
| Sodium | 177 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Ohio SNAP-Ed Nutrition Education Program