Name: Quinoa-Cinnamon Bread Pudding
Yield: 4 servings
Ingredients: 2 cups 1% low-fat milk; 1/3 cup packed brown sugar; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; 4 large eggs; Cooking spray; 3 tablespoons raisins; 1/4 cup fat-free caramel sundae syrup

Servings: 4 persons

2 cups 1% low-fat milk
1/3 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
4 large eggs
Cooking spray
3 tablespoons raisins
1/4 cup fat-free caramel sundae syrup

1
Preheat oven to 350u00b0.
2
Combine milk, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and eggs in a medium bowl, stirring with a whisk.
3
Place cubed bread in an 11 x 7-inch baking dish coated with cooking spray; sprinkle raisins over bread. Pour egg mixture over bread. Press down lightly on bread, using a spatula, allowing bread to absorb egg mixture. Cover and chill 1 hour.
4
Place baking dish in a large roasting pan; add enough hot water to roasting pan to come halfway up sides of baking dish. Bake at 350u00b0 for 1 hour or until center of pudding appears set. Cool 20 minutes in pan. Serve with caramel syrup.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Quinoa-Cinnamon Bread Pudding

How did you like this recipe?