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Raspberry Bread Pudding

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Raspberry Bread Pudding

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 374kcal

Ingredients

  • Bread Pudding:
  • 2 cups low-fat 1% milk
  • 2 Tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated erythritol sweetener
  • 1/4 teaspoon salt
  • 6 egg whites
  • 50 grams vanilla protein powder
  • 1/2 teaspoon ground cinnamon
  • 1 (16 ounce) loaf bakery French bread cut into 1-inch pieces
  • 10 ounces fresh raspberries
  • Vanilla Cream Sauce:
  • 1/2 cup granulated erythritol sweetener
  • 2 Tablespoons butter melted
  • 2 Tablespoons low-fat 1% milk
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Spray an 9×13-inch baking dish with nonstick cooking spray; set aside.
  • In a large bowl, combine milk, butter, vanilla, sweetener and salt; microwave for 1-2 minutes or until butter has melted.
  • Remove from the microwave and whisk in egg whites, protein powder and cinnamon until well combined. Add the bread to the bowl and stir to coat.
  • Pour half the mixture into prepared pan. Sprinkle half the raspberries on top then repeat layers.
  • Bake, uncovered, for 30 minutes, or until the edges are lightly browned and custard is mostly set.
  • Whisk together all cream sauce Ingredients and pour on top before serving.

Notes

MFP: MFF Raspberry Bread Pudding

Nutrition

Serving: 7.1ounces | Calories: 374kcal | Carbohydrates: 58.6g | Protein: 18.8g | Fat: 7.2g
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