Bread pudding is a classic recipe! Prepare it with any ingredients you have at home: slightly shriveled fruits, bottom of the bag frozen fruits, croissants, pains au chocolat leftover from yesterday’s brunch… there is an infinite number of delicious possibilities! We decided to make our recipe healthy by using multigrain bread, which has more fiber and protein than white bread. Plus, the evaporated milk provides 50% more protein than regular cow’s milk.
Multigrain bread, cut into 2 cm (¾”) dices
Fresh or frozen blueberries
Pasteurised liquid egg whites
Fat free evaporated skim milk
2% M.F. plain Greek yogurt
Using a brush, baste a 23 cm (9″) square baking pan with oil.
Spread the bread evenly at the bottom of the pan and add the blueberries on top. Set aside.
In a large bowl, beat the eggs, egg whites, and milk until homogeneous.
Add the maple syrup, lemon zest and juice, vanilla extract, and cinnamon. Mix again.
Spread the preparation evenly in the pan.
Cover with a plastic wrap and refrigerate overnight.
The next day, preheat the oven to 180°C (350 °F).
Remove the plastic wrap. Cook the pudding for 45 minutes or until it is golden.
Meanwhile, in a small bowl, mix together all the garnish ingredients.
Finally, serve the bread pudding warm with a generous spoonful of the garnish mix.
This recipe can easily be adapted! For example, you could substitute the blueberries with other fruits such as raspberries, strawberries, or blackberries!
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