Skip to main content

SWEET SUNDAY

While it's still a little winter'esk outside, I figured now's a good time for a little Bread Pudding action. Bread Pudding brings me to a very nostalgic place. A very smiley, warm and fuzzy place. Back when I was dating Dave - my husband of 7.5 years - and living in Seattle, WA we always seemed to detour to Blue Water Bistro (one of our all time favorite Seattle restaurants) to get our Bread Pudding fix. It was always about 1:30 AM and we'd sit at a small bistro table in the bar with the candles illuminating our mound of mouthwatering bread pudding smothered in warm caramel sauce and whip cream. We'd sit laughing about the night and talking about the future. I never wanted those nights to end.

As the years past and we moved away, I really started to miss our romantic, late night rendezvous with the Bread Pudding. So I pulled up this Bread Pudding recipe on AllRecipes.com and instantly fell in love all over again. What I love about Bread Pudding is you can serve it as a dessert but also pairs well with a morning cup of Joe.

~BREAD PUDDING~

Ingredients:
6 slices french bread (I personally like to use Pepperidge Farms Cinnamon Swirl Bread)
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Note: Double the recipe and layer in a 13x9 inch dish. If you want to cut out some calories/fat, use fat free milk and egg substitute. Drizzle the top with caramel and a dollop of whip cream for extra umph.

Nutritional Information~
Servings Per Recipe: 12 (if made in 8 inch pan)
Amount Per Serving:
Calories: 165
Total Fat: 4.8g
Cholesterol: 79mg
Sodium: 140mg
Total Carbs: 26.5g
Dietary Fiber: 0.7g
Protein: 4.6g

I hope this ends your weekend on a sweet note! xo
Labels:

Comments

Post a Comment

Popular posts from this blog

Tame the Tum: Spare tire or stress bulge?

For many women, getting bikini ready means tackling one dreaded area in particular — our tummies. Most of us still think the best way to achieve a washboard stomach is by doing hundreds of sit-ups. Not so, says A-list trainer and body guru James Duigan. James, who sculpts supermodels Elle Macpherson and Rosie Huntingdon-Whiteley among others, insists there is no ‘one size fits all’ method for getting a flat belly. Instead, he’s identified five key ‘tummy types,’ all of which require a different approach to achieve successful toning. Once you figure out your tummy type (mine is the STRESS BELLY) thanks to the UK Daily Mail , you'll be on your way to getting the perfect midriff... THE SPARE TIRE TUMMY The spare tire: This is one of the easiest tummy troubles to eliminate because it's caused by eating the wrong foods and not exercising enough. HOW TO IDENTIFY THIS TYPE These people are likely to lead sedentary lives, perhaps with jobs that k...
162 comments
Read more

CHICKEN NUGGETS anyone??

If this doesn't stop you from going through the drive thru - then we have quite a bit of work to do! "Mechanically Separated Chicken" is the actual name for this pink paste that looks nothing like chicken. Eventually this pink paste will be shaped into little boots, fried and placed in Happy Meals around the world! Clear explanation of Mechanically Separated Meat: http://en.wikipedia.org/wiki/Mechanically_separated_meat Lets choose something else for lunch today shall we?
Post a Comment
Read more

Fancy Friday

Wondering what tickled my fancy (aka; something I enjoyed, adored or was satisfied by) this week? Hands down the Chicken Taco Chili I made in the crock pot. Similar to last week's " Meal in a Can " recipe but with a little more kick and ingredients. This is so freakin' easy. Beyond delicious on a chilly evening. High in protein and fiber and of course low in fat. Would I make it if it was any other way?!? Nada. And if you're a Weight Watchers guru, it's low in points too! Bonus. Having a Super Bowl gathering at your house? Whip up a big batch of this with some corn bread and you've got yourself a crowd pleaser. Great for the kids too! ~Crock Pot Chicken Taco Chili~ Recipe courtesy of skinnytaste.com Ingredients: 1 onion, chopped 1 16-oz can black beans 1 16-oz can kidney beans 1 8-oz can tomato sauce 10 oz package frozen corn kernels or 1 16 oz. can of corn 2 14.5-oz cans diced tomatoes w/chilies (mild or spicy depending on your tolerance) 3-4 boneless ski...
Post a Comment
Read more