Post by chief_cook2 on Mar 10, 2004 10:04:41 GMT -6
3 extra-large eggs
1/3 cup sugar
1 1/2 cups low-fat buttermilk
1 1/2 cups nonfat milk
1 teaspoon vanilla extract
8 slices light buttermilk bread, cut into 1-inch pieces
Ground nutmeg
To make the bread pudding:
]
Preheat oven to 325°F. Whisk eggs and sugar to
blend in large bowl. Beat in both milks and vanilla.
Add bread and let stand 5 minutes.
Transfer mixture into 7x11-inch baking dish.
Sprinkle top of bread pudding lightly with nutmeg.
Place baking dish in large pan. Add enough water to pan to come
1 inch up side of baking dish. Bake until pudding is set in center,
approximately 1 hour 15 minutes. Cool completely.
Serve with Strawberry Sauce.
To make the strawbwerry sauce:
Strawberry Sauce:
16 ounces unsweetened frozen strawberries, thawed
Lemon juice
Low-calorie sugar substitute
Puree strawberries in blender or processor until smooth.
Add enough lemon juice to season to taste.
Add enough sugar substitute to sweeten to taste.
(Can be prepared 4 days ahead; chill.)
Makes about 1 3/4 cups.
Makes 6 servings
Per serving: calories, 187; fat, 4 g; sodium, 259 mg; cholesterol, 126 mg