Description
A recipe for Warm Peach Bread Pudding

Ingredients

• Vegetable oil spray
  
• 4 slices day-old reduced-calorie bread (whole-wheat or multigrain preferred), crust discarded, bread diced into 1/2-inch cubes (about 2 cups)
  
• 2/3 cup fresh or frozen peaches, partially thawed, or fresh apple, such as McIntosh, Jonagold or Golden Delicious, peeled, cut into bite-size pieces
  
• Whites of 2 large eggs or 1 large egg
  
• 2 to 3 tablespoons firmly packed light brown sugar
  
• 12 ounces fat-free evaporated milk
  
• 1/2 ounce maple syrup
  
• 1/4 ounce dark rum, light rum or bourbon
  
• 1/2 teaspoon vanilla extract
  
• 1/4 teaspoon ground cinnamon
  
• 1/4 teaspoon ground nutmeg
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon ground ginger (optional)
  
• 6 cups water
  
• 1/4 cup (about) fresh fruit or 1/4 cup fat-free or light frozen whipped topping, thawed, for garnish (optional)

Preparation
Heat oven to 325°F. Lightly spray four 5-ounce porcelain ramekins or glass custard cups with vegetable oil spray.

In medium bowl, stir together bread cubes and fruit; spoon into ramekins.

In small bowl, gently whisk together egg whites and brown sugar until well blended. Gently whisk in evaporated milk, maple syrup, rum, vanilla, cinnamon, nutmeg, salt and ginger. Pour as much of mixture as possible into ramekins, making sure the bread cubes are soaked. Refrigerate 10 minutes so bread absorbs liquid.

Meanwhile, pour water into medium saucepan; bring to boil over high heat.

Arrange ramekins in large rectangular pan, such as 13x9x2-inch baking dish, evenly spaced, leaving at least one inch between ramekins. Place pan in oven. Slowly pour hot water into pan until about one-third up sides of ramekins, being careful to keep water out of ramekins.

Bake about 35 minutes, until tip of knife inserted in center comes out almost clean and custard is almost set (it should jiggle slightly in center when gently shaken). Carefully remove ramekins from water bath and wipe dry. Cool on cooling rack 5 minutes. Garnish with fresh fruit or whipped topping.

Nutrition
Nutrition Analysis, per serving: 189 Calories, Total Fat 1.0 g, (Saturated 0.0 g, Polyunsaturated 0.5 g, Monounsaturated 0.0 g), Cholesterol 4 mg, Sodium 332 mg, Carbohydrates 35 g, Dietary Fiber 3 g, Sugars 25 g, Protein 11 g

Dietary Exchanges: 1 1/2 starch, 1 skim milk

This recipe is reprinted with permission from Healthy Soul Food Recipes, Copyright (c) 2007 by the American Heart Association. Published by Publications International, Ltd. Available at shoppower.org.

Serves
Serves 4

Variations
no information available