Cinnamon-Raisin Bread Pudding

[Guest guest]

Cinnamon-Raisin Bread Pudding

 

Yankees' manager Joe Torre asked Chef Beth Ginsberg to

rework one of his favorite family recipes to meet

healthy eating guidelines. This is her delicious

adaptation.

 

 

 

Ingredients

 

 

- - No-stick cooking spray

6 cups 1-inch (2.5-cm) bread cubes (about 16

ounces/480 g), preferably from a sturdy French

country-style loaf

2/3 cup (3 oz/90 g) dark raisins or currants

2 1/2 cups (20 fl oz/600 ml) 1 % vanilla soy milk

1 cup fat-free egg product

4 ounces (120 g) low-fat silken tofu

1/2 cup (3 1/2 oz/100 g) natural cane sugar

1 - whole vanilla bean, split lengthwise

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

 

 

Preparation - Estimated cooking time: Over 60 minutes

-

1 Spray a 2-quart (2-liter) baking dish with cooking

spray.

2 Combine bread cubes and raisins and place in the

prepared baking dish.

3 In a food processor, process soy milk, egg product,

tofu and sugar until smooth. Scrape the seeds from the

vanilla bean and add to the processor along with

vanilla extract and cinnamon. Process to blend. Pour

custard mixture over bread cubes, cover with plastic

wrap and set aside to soak for 30 minutes.

4 Preheat the oven to 350 degrees F (175 degrees C).

5 Uncover the baking dish and set it in a roasting

pan. Add enough water to the pan to come 1 1/2 inches

(4 cm) up the sides of the baking dish. Bake for 1 1/2

hours, until the custard has set and the top is

browned.

 

Nutritional Analysis

Number of Servings: 6 to 8 servings

Per Serving

Calories 222 Carbohydrate 59 g

Fat 2.5 g Fiber 2.5 g

Protein 10 g Saturated fat 0.4 g

Sodium 431 mg

 

 

 

 

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