Ingredients
8 whole-wheat bread, (slices), preferably reduced calorie, cut into 1-inch slices and crusts trimmed
8 cups water, hot
2⅔ cups skim milk powder, dry
1½ cups applesauce, or any egg substitute of your choice, fat-free
1 cup Granny Smith apples, or any baking apples of your choice, peeled and chopped
¼ cup raisins
4 tbsp granulated sugar
6 tbsp marmalade, mixed berries, or any spreadable fruit of your choice, preferably low sugar
2 tsp vanilla extract
½ tsp ground cinnamon
cooking spray
yogurt, plain, thick, or any yogurt of your choice
Preparation
Preheat the oven to 300 degrees F and grease a roasting pan with cooking spray.
Combine water, milk powder, egg substitute, sugar, cinnamon, and vanilla extract in a mixing bowl. Whisk until dissolved, then set aside.
Spread with 1½ tablespoons of chosen fruit spread on each slice of bread, then join together to form 4 sandwiches.
Cut these into cubes, and place half into the greased roasting pan. Tear the sandwiches to fit in as necessary, then sprinkle with apples and raisins.
Cover with the remaining half of the bread cubes, then pour the milk mixture evenly. Pat down to have the bread absorb the liquid.
Bake for roughly 1 hour or until a cake tester comes out clean.
Once set, set the oven temperature to broil. Continue baking for roughly 5 to 8 minutes at the highest setting until the top of the bread pudding is caramelized.
Drain and cool at room temperature for at least 10 minutes.
Serve warm with roughly 2 tablespoons of thick yogurt per serving.
