Butterscotch Bagel Pudding Recipe – a delicious recipe with Cinnamon raisin bagel, apples, Grape Nuts, Black walnut, milk, Egg substitute. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the bagel into 1/2 inch cubes.
2
Spray them lightly with the butter spray.
3
Place on a cookie sheet and bake for 10 min in a 350/ preheated oven.
4
Place the cubes in a 1 and 1/2 qt square baking dish.
5
Add in the apples, Grape Nuts and nuts.
6
Toss lightly.
7
In a large mixing bowl combine the lowfat milk, egg substitute and vanilla.
8
Beat with a wire whisk till well blended.
9
Add in the pudding mix and cinnamon.
10
Whisk till well blended.
11
Pour over the bagel mix.
12
Bake in the preheated oven for 30 min.
13
Serve hot or possibly chilled.
14
Top with fat-free whipped topping or possibly sugar-free maple syrup.
15
1/8 without topping equals 135 calories.
16
(approximately 6 calories in fat-depending on nuts you use)
438
kcal
Calories
28
g
Fat
47
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lrg Cinnamon raisin bagel, (4.3 ounces) (I used Sueanns') Butter-flavored spray, 2 c. Diced apples, (7.5 ounces), 1/4 c. Grape Nuts cereal, 1/2 tsp Black walnut extract, and more.
Yes, Butterscotch Bagel Pudding Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
