- 2 medium apples, cored and chopped*
- 3 tablespoons fresh lemon juice
- 1 tablespoon cinnamon
- ¼ teaspoon ground nutmeg
- ⅔ cup egg whites or egg substitute
- 2 ½ cups skim milk
- 2 teaspoons vanilla
- ½ cup brown sugar**
- ½ cup raisins
- 7 cups firm-textured wheat or white bread cubes
- 1 cup water
- ⅓ cup sugar
- 1 ⅓ tablespoons cornstarch
- 1 tablespoon butter or margarine
- ½ teaspoon grated lemon zest***
- 1 ½ tablespoons lemon juice
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Preheat oven to 350°F. Lightly coat a 9″ baking dish with cooking spray.
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In a small skillet or microwavable dish, cook apples with lemon juice, cinnamon and nutmeg until tender-crisp; let cool.
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In a large bowl, whisk together egg whites, milk, vanilla and brown sugar. Stir in raisins, bread cubes and apples.
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Pour into prepared baking dish. Place dish in larger shallow pan and place on oven rack; pour hot water into larger pan to a depth of 1 inch. Bake uncovered for 60-65 minutes, or until firm and beginning to brown and knife inserted in the center comes out clean. Serve slightly warm or chilled.
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In a heavy saucepan, combine water, sugar and cornstarch. Cook and stir until boiling and thickened. Remove from heat and stir in butter (or margarine), grated lemon zest and lemon juice. Drizzle over top of baked bread pudding.
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*Leave peeling on apples for extra fiber. 1 medium red and 1 medium yellow apples gives extra color.
**Sugar substitute may be used instead of brown sugar.
***Zest is the grated peel of a citrus fruit.
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One Serving: 174 calories, 6 g protein, 38 g carbohydrates, 2 g dietary fiber, 1 g fat, 126 mg calcium, 350 mg potassium and 171 mg sodium.
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