Apple Bread Pudding

I bought a really cool pair of fringed boots yesterday. And what, you (didn't) ask, does that have to do with this recipe? Well, I'll tell you. I met Ginger at Wooden's Apple House (or Apple Barn as I've been told the 'locals' call it) to get those awesome boots and felt 'guilty' about not going in and buying something. So I bought some apples. But I already had a bunch of apples at home.....and now I needed to use them. So this morning I made some applesauce......and I also made this Apple Bread Pudding. I couldn't wait until it was cool enough to taste....and it was so worth the wait!!  Just imagine this baking while your guests are having dinner.....and it comes out of the oven about half-way through dinner to cool just enough to serve when dinner is complete!

APPLE BREAD PUDDING

Makes 4 Servings

1 Serving = 4 PointsPlus™**

3 – 4 cups of cubed bread (depends on the size of your ramekins)
2 apples, peeled/cored/diced
1/2 cup fat-free egg substitute
1/2 cup Splenda granulated
2 TBSP packed brown sugar
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1 1/4 cup fat-free milk

UGH! I forgot to put the bottle of vanilla in this picture.



In a large bowl, combine the bread cubes and apples. Place in the 4 ramekins.

Whisk together the egg substitute, Splenda, brown sugar, vanilla, cinnamon, nutmeg & salt. Stir in the milk.

 

Pour the wet ingredients over the bread/apples in the ramekins. Using a spoon, press the bread down into the ramekin so the wet ingredients can soak in. Let this sit for 30 minutes.

Heat oven to 375º.

Place ramekins in a water bath (put the ramekins in a glass baking dish and add @1” of water) and bake for 60 minutes until golden brown and set.

Carefully remove the ramekins from the water to a wire rack to cool.

Thank you to my dear friend, Susan, for these awesome ramekins by Wolfgang Puck!



MY SPIN: I would definitely add more cinnamon. If you want, just before you put them in the oven, sprinkle a little cinnamon and Splenda granulated on top of each.

**I figured up the P+ values based on the bread in the picture. If you use a different kind of bread you'll have to figure up the P+ value for the entire recipe.......but I will tell you the 1/2 cup of egg substitute is 3 P+, the 2TBSP of packed brown sugar is 3 P+ and the 1 1/4 cup of fat-free milk is 3 P+......so you'll just have to figure up the P+ value for the bread you use, add them ALL together and then divide by 4.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan