BREAD PUDDING

OBX4ME · Wed Apr 16, 2008 4:21 pm

I LOVE BREAD PUDDING...ANY PHASE 2 IDEAS....I LIKE IT FOR BREAKFAST WITH MY COFFEE....WHAT TO DO ABOUT VEGGIES?....I GUESS I COULD DO A V-8 A LITTLE LATER..DON'T WANT TO CONFUSE TASTE BUDS.THANKS

rhales199 · Wed Apr 16, 2008 4:59 pm

it never hurts to do a search on recipelover's recipe summary sticky.

Give me a minute, I will go search through it and post any bread pudding recipes I find here.

Magna · Wed Apr 16, 2008 5:05 pm

While Rhales is searching for recipes...

You can, if you like, modify your usual bread pudding recipe to make it appropriate for SBD. For example, use whole wheat bread (or another approved P2 bread) only. The milk should be nonfat or 1% and you should use a good fat instead of butter - canola or walnut oil might be a good choice. Use Splenda (or another appropriate sweetener) instead of sugar. And if you are used to adding raisins, cut way back, maybe replacing them with chopped dried apricots, dried cherries, or dried blueberries (check to make sure they're unsweetened - some have sugar added). If you use some kind of liquor as an ingredient, I'd suggest switching to a flavoring such as vanilla, almond, or brandy flavoring, or some combination of flavorings. You didn't mention whether you use a sauce, but if you use one, it would need to be modified also. With these modifications, you may have to experiment to get the texture and flavor to come out right.

One more thing - your post is in all caps, which makes it hard to read and when you post online in all caps it's considered equivalent to shouting. So it would be good if you would turn off the caps lock when you type. :)

RedRox · Wed Apr 16, 2008 5:12 pm

I used to like sitting down with a container of ice cream and a spoon to watch Letterman every night too. sometimes we have to find new things to like and enjoy that are healthier for us. I have no idea if there could be a SB friendly recipe for bread pudding. maybe someone else will have an idea. I'm not even sure what's in it actually.

ok heres one of many recipes out there. how do u make yours?

Ingredients
2 cups bread, torn into pieces and stale (ues a 100% whole wheat bread)
2 cups milk, scalded and still hot (use FF or 1% milk)
2 tablespoons butter (use transfat free margarine or canola oil)
3 egg
3/4 cup sugar (use splenda: regular/granular not baking or packets)
2 cups cold milk (use FF of 1% milk)
1 teaspoon nutmeg
1 teaspoon cinnamon

Directions
1. Mix together stale bread pieces, hot milk and butter.
2. Set aside until cool.
3. Heat oven to 350.
4. Beat eggs well, add sugar and milk and stir.
5. Stir in spices if desired.
6. Mix cold bread mixture with egg mixture.
7. Pour into buttered casserole.
8. Bake 30 minutes until pudding has set and is turning golden brown.
9. Serve warm.

You would need to count how many slices of bread there are in 2 cups and then determine serving size based on 1 slice of bread or less since most "normal" breads are over th 1 oz/30 gms serving size.

seems doable without any sauces and you're OK with consuming artificial sweeteners. If your recipe calls for raisins, I'd probably use diced dried apricots instead since raisins are pretty limited.

Also doesn't really solve the proteins and veggie portions of a breakfast other than the part of an egg in there in a small serving size.

rhales199 · Wed Apr 16, 2008 5:29 pm

here are the ones I found through searching recipelover's recipe summary sticky...

Bread Pudding, P2 - you choose your flavor Posted By PB&J--*modified from a bread pudding recipe on allrecipes.com... the ginger or cinnamon taste in the mix really adds to this to make it a DELICIOUS holiday treat! This makes 8 servings in an 8x8 pan - you can easily half the recipe and serve it in a smaller pan, or serve in muffin cups
4 slices day-old bread (using either Southhaven Farms Gingerbread Baking Mix or Cinammon Baking Mix) 1 tablespoon and 1 teaspoon margarine or Smart Balance, melted
3 eggs, beaten (or 1 egg plus 1/2 cup eggbeaters, beaten)
1-1/3 cups FF or 1% milk
1/2 cup granulated splenda (if use you sweetener or Splenda in the baking mix, cut this back to 1/4 cup)
3/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
dash of nutmeg
Add-ins (all optional): 1/3 c. semi-sweet choc. chips OR 1/4 c. chopped pecans or walnuts plus 1 diced apple OR 1 diced apple, sauteed for a few minutes with ICBINB
-Preheat oven to 350 -Break bread into small pieces into an 8 inch square baking pan. Drizzle melted margarine over bread. If desired, sprinkle with semi-sweet chocolate chips (or apples, walnuts, or pecans).
-In a medium mixing bowl, combine eggs, milk, splenda, cinnamon, nutmeg and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
-Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped

BAKED OATMEAL "Bread Pudding" DESSERT for P2/P3 (based on several recipes from this site) Posted By casabella
2 cup uncooked oatmeal
1 1/2 tsp baking powder
1/2 tsp salt
1 cup fat-free skim milk
1/2 cup Egg Beaters
1/2 cup unsweetened applesauce
1/4 cup Splenda (may decrease Splenda and increase SF maple syrup)
2-3 squirts SF maple syrup (depends on how sweet you like it!)
2 tsp vanilla extract
1 1/2 Tbs ground cinnamon
Combine wet ingredients, then add dry ingredients. Bake in sprayed 8" square pan at 350 for around 37-40 minutes. Test doneness by sticking a knife in middle- should come out clean but will be "wet". Store in refrigerator. For leftovers, pour enough skim milk over top to moisten, cover dish and warm in micro.
The dessert variations are endless- blueberries? raspberries? dark chocolate chips added to the mixture b/f baking? Add some whipped topping and enjoy! Yum

Vegan Bread Pudding, P2 --I made this last night and had to share - it's delicious and you don't notice it is vegan at all!!!!! Posted by pb&j
Bread Pudding with Roasted Pecans and Raisins in Coconut Caramel
For The Sauce:
2 C soy milk (plus 3 T. soy silk creamer if you have it, but not necessary)
1/2 Can lite Coconut Milk
1/3 c. Splenda + 1/4 c. SF maple syrup (mixed)
1/3 c. unsweetened flaked coconut
1/3 c. SF Davinci caramel syrup
1/3 packet SF vanilla pudding
2 egg replacer
2 T Vanilla extract
2 t Cinnamon
1 t nutmeg
Separately mix:
1/2 c. SF caramel syrup 1/3 C Raisins (not on P2, but won't do too much damage and adds a lot to recipe)
3/4 C Pecans or walnuts
1 apple, cored/peeled/diced
Let soak for 15 minutes
6-8 slices of your favorite whole grain bread
To make sauce:
· Place all sauce ingredients in heavy saucepan. · Bring to a rolling boil and boil on medium/high heat for 15 minutes or until thick. · Whisk in raisins, nuts and caramel sauce. · Set aside and let cool.
· Slice bread into 2" cubes, place in pan or oven-proof bowls. Pour sauce mixture over it.
· Let soak for 15 minutes. ·Sprinkle on top a mixture of 1 T. splenda, 1 t. cinnamon, 1/2 t. nutmeg, 1 T. flaked coconut
-Bake at 350 degrees for 45 minutes or until golden YUM. An elegant vegan dessert.**Note from pb&j– made the above, using semi-sweet chocolate chips instead of raisins, and Davinci SF Kahlua syrup instead of caramel syrup. I also added 1/4 cup unsweetened cocoa powder. Gone in 10 minutes. My family requested another batch immediately

Mexican-style Bread Pudding - P2 Serves 6 Poted by Ami
1/2 cup Splenda
1/4 cup brown sugar Twin
1/4 cup sugar-free maple syrup
2 cups water
1 stick cinnamon
1 clove
6 slices whole wheat bread, toast, cubed
2 apples, peeled and sliced
1-cup raisins
1 cup chopped almonds, blanched
1/2 cup shredded mozzarella cheese
Preheat oven to 350F. In a 2-quart saucepan, combine sweeteners, cinnamon and clove. Bring to a boil and cook for 10 minutes. Remove mixture fro heat and discard spices.Spray an 8x8-baking dish with cooking spray. Cover with a layer of toasted bread cubes. Follow by a layer of apples, then a layer of raisins, almonds and shredded cheese. Pour the syrup mixture over top, making sure to distribute it evenly. Cover with aluminum foil and bake for 30 to 45 minutes or until apples are tender and cheese is golden brown. Serve warm with a dollop of sugar-free cool whipped and a dusting of ground cinnamon.

Apple Bread Pudding With Port Wine Sauce P3 posted by Ziploxx
2 large eggs + 1 egg white, beaten
1 cup milk
2 Tbsp brown sugar, packed (Use the Splenda substitute method if you wish)
1/4 tsp ground cinnamon
1/4 tsp vanilla extract
1 1/2 cups whole wheat bread, cut into rounds and dry (about 6 slices cut to fit ramekins)
1 apple, cored and sliced (Fuji or Braeburn or Golden Delicious)
1 tsp port wine
butter for saute
Preheat oven to 325F. Butter two ramekins and set aside. Be sure to get the corners. Lightly saute the apple slices. Deglaze the pan with 1 tsp port wine and set aside. Layer bread and apples in ramekins and set aside. In a stainless bowl combine eggs, milk, sugar, cinnamon, and vanilla. Whisk until all blended. Divide egg mixture between the two souffle cups. Place in oven and bake 15-30 minutes, until a knife comes out clean when inserted into the center. Remove from oven when done and let rest for a minute. Loosten the sides with a paring knife and unmold onto serving plates. Garnish with the port creme sauce, and serve warm. NOTE: Do not make this too far ahead of time. It will rest in the refrigerator for about an hour before dinner is complete, but I wouldn't go much longer than that if possible.

rhales199 · Wed Apr 16, 2008 5:48 pm

RedRox wrote: I used to like sitting down with a container of ice cream and a spoon to watch Letterman every night too. sometimes we have to find new things to like and enjoy that are healthier for us. .

Another former nightly ice- cream eater here! yogurt (often with bananas, raisins, & or SB freindly granola) or puddings are now my "ice cream" of choise!

Yummmm....(and much healthier for me!)

rhales199 · Wed Apr 16, 2008 5:49 pm

Here are two more--- I found both of these on SparkPeople.com--

Banana Bread Pudding with Caramel Sauce posted on SparkPeople.com Recipe Copyright © Cooking Light Magazine
1/3 cup 1% low-fat milk
1 tablespoon dark brown sugar (**use Brown Sugar Splenda)
1/8 teaspoon ground cinnamon
1 large egg
2 cups (1/2-inch) cubed French bread (about 2 (1-ounce) slices) (****use whole wheat bread instead)
Cooking spray
1/2 cup mashed ripe banana (about 1 banana)
1 tablespoon granulated sugar
2 tablespoons fat-free caramel topping (** use sugar-free caramel syrup instead)
Powdered sugar (optional) (** not on SB)
Combine the first 4 ingredients in a small bowl, and stir with a whisk. Place 1/2 cup bread cubes into each of 2 (8-ounce) ramekins coated with cooking spray. Spoon 2 tablespoons milk mixture over each serving, and top with 1/4 cup banana. Sprinkle each serving with 1 1/2 teaspoons granulated sugar. Repeat procedure with remaining bread and milk mixture. Chill 30 minutes.Preheat oven to 350°.Bake at 350° for 50 minutes or until done. Spoon 1 tablespoon caramel sauce over each serving. Sprinkle with powdered sugar, if desired. Yield: 2 servings

chocolate cinnamon bread pudding from Sparkpeople.com
5 slices whole-wheat or white bread, torn into small pieces
2 large eggs
12 ounces evaporated skim milk
3/4 cup packed light brown sugar (**use Splenda Brown sugar, or ‘homemade’, which is 3/4 cup Splenda w/ sf maple syrup poured over it)
1/4 cup cocoa powder
2 teaspoons vanilla
1/2 teaspoons ground cinnamon
2 tablespoons semi-sweet chocolate chips(** use dark chocolate chips)
3 cups nonfat vanilla frozen yogurt (** use a lite, SB friendly version)
Preheat the oven to 350 degrees. Lightly oil an 8-inch square baking dish. Spread the bread in the dish in an even layer. In a mixing bowl, whisk the eggs. Add the evaporated skim milk, brown sugar, cocoa, vanilla, and cinnamon. Whisk until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. With a fork, mix in any unsoaked bread pieces. Sprinkle the chocolate chips over the top and let stand for 10 minutes. Bake for 35 minutes, or until puffed and set in the center. Serve warm, with a scoop of the frozen yogurt on top.Makes 6 servings.


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