Fruity bread pudding
HINT: You can replace raisin bread with ordinary sliced bread, and ½ cup sultanas and ¼ teaspoon ground cinnamon sprinkled among the layers. Use any flavour of jam you like
10 slices of raisin bread
¼ cup raspberry jam
3 egg whites
250 mL (1 cup) CARNATION Light and Creamy Evaporated Milk
600 mL (2½ cups) low-fat custard
¼ teaspoon nutmeg
Preheat oven to moderate (180°C or 350°F). Spread the bread with jam, and cut each slice diagonally into quarters. Arrange in layers in a 2 litre (8 cup) capacity ovenproof dish. Whisk egg whites, milk and custard together and pour over the bread, coating each piece. Sprinkle with nutmeg, and bake for 30-40 minutes or until golden brown and the custard has set. Cover surface with foil if pudding is becoming too browned. Serve with extra low-fat custard if desired.
| ANALYSIS per serve |
4
|
6
|
|---|---|---|
| Energy kJ (Cal) |
1662 (397)
|
1107 (265)
|
| Carbohydrate (g) |
71
|
47
|
| Protein (g) |
17
|
11
|
| Fat (g) |
6
|
4
|
| Calcium |
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Serves: 4-6
