Tuesday, September 26, 2006

Chocolate Chip Bread Pudding

As I said, I am now trying other flavors of bread pudding. The one comment Joe made about the cranberry one was that he thought it needed chocolate chips! Well, I didn't want to use the last of that bread for it, so I used some homemade Whole Wheat Oat Bran Bread I made the other day. It was drier, so it soaked up more milk and was moister in the end. Very good! I have also found that my local Walmart is now carrying Ghiardelli Bittersweet Chips! Yay! No more breaking up my bars! Notice the piece taken out, that wasn't like that when I put the pan away last night...

Chocolate Chip Bread Pudding P2

8 cups cubed WW or WG bread, preferably homemade
3 eggs, beaten
½ cup brown sugar substitute
1 can evaporated skim milk
1 ¼ cup skim milk
2 tsp cinnamon
2 tsp vanilla
1/3 cup SF Kahlua syrup
1 cup bittersweet chocolate chips (I used Ghirardelli)
Cinnamon/ fructose mix

Preheat oven to 350. Spray an 8x11 pan well.
Mix the wet ingredients and sugar substitute together well, and toss with the bread. Let this sit 20 minutes.
Mix in the chips and pour everything into the sprayed pan, making sure to level the top. Sprinkle with the cinnamon fructose.
Bake for 45 minutes or until a knife comes out clean. Let cool 45 minutes before cutting.

Cranberry Bread Pudding

My hubby has always said he liked bread pudding- I had never had it! We tried the fried ones at Applebee's recently, and though they were good they just weren't healthy! I had that Cranberry bread, so I thought I'd give it a whirl. Yummo! It's inspired me to try other varieties too!

Cranberry Bread Pudding P2

3 large slices WW Spiced Cranberry Bread, cubed
2 eggs, beaten
3 TBSP fructose
1 can evaporated skim milk
2 tsp cinnamon
Cinnamon/fructose mix, optional

Mix the fructose, eggs, and milk together in a large bowl. Toss in the bread cubes and let soak for 10 minutes.
Preheat oven to 350. Place ramekins into 9x13 pan and pour hot water around them (water-bath).
Divide the mixture among sprayed ramekins (I used four large), pouring the juices evenly in them. Sprinkle lightly with the cinnamon fructose if desired.
Bake for 25-35 minutes until knife inserted comes out clean. Let cool 20 minutes before eating (if you can!)

I made a little "sauce" for mine with 1 TBSP SF apricot jam and 2 tsp spread, nuked. I poured this over the top and added a small dollop of Cool Whip. Heavenly! Did have it last night without the sauce, it was just as good.

Stuffed French Toast

I made that cranberry bread the other day, and thought it would be fabulous like this- I was right!

Stuffed French Toast P2

2 slices WW Spiced Cranberry Bread
1 beaten egg + 1 egg white
¼ tsp vanilla
Pinch cinnamon
2 TBSP cinnamon cream cheese
SF maple syrup

Mix together the egg and white, cinnamon, and vanilla. Set aside.
Heat griddle to 300 degrees. Grease or spray lightly.
Dip each piece of bread into the egg mixture and let sit 2 minutes. Cook the bread on the hot griddle4 minutes on each side or until nicely browned. Remove to a plate and spread the cream cheese on one side of one slice, top with remaining slice. Return to griddle and cook another 2 minutes or so to warm the filling. Plate with syrup!