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Guilt Free Bread Pudding Recipe by Paula Deen

Easy Level
65 MIN 15 Prep + 50 Cook
Servings
$ /Serving
Print
Easy Level
65 MIN 15 Prep + 50 Cook
6 Servings
$ /Serving

Guilt Free Bread Pudding Recipe by Paula Deen

Easy Level
65 MIN 15 Prep + 50 Cook
6 Servings
$ /Serving

Ingredients

  • 3 cups low fat milk
  • 3 large eggs, plus 3 egg whites
  • 1/3 cup stevia baking blend
  • 1 tablespoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 (22 oz) loaf Italian bread
  • 1 cup pecans, chopped
  • 1/2 cup golden raisins
  • sugar free caramel sauce
  • sugar free whipped topping

Preparation

Heat oven to 350°F.

 

Beat the milk, eggs, egg whites, stevia, vanilla and cinnamon together in a medium bowl.

 

Add bread, pecans, and raisins to a 1 ½ quart baking dish. Pour milk mixture over the bread. Press the bread down with your hands, cover with plastic wrap, and refrigerate for 1 hour. Bake for 50 minutes, or until golden and puffed.

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Preparation

Heat oven to 350°F.

 

Beat the milk, eggs, egg whites, stevia, vanilla and cinnamon together in a medium bowl.

 

Add bread, pecans, and raisins to a 1 ½ quart baking dish. Pour milk mixture over the bread. Press the bread down with your hands, cover with plastic wrap, and refrigerate for 1 hour. Bake for 50 minutes, or until golden and puffed.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product