We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.
The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ...
Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.
Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.
Makes 9 Servings
6 cups cubed challah bread
1/2 cup raisins
1 cup chopped walnuts
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
3 cups reduced fat milk
1 tablespoon cinnamon
1/8th teaspoon nutmeg
2 teaspoons vanilla extract
4 large eggs
Preheat oven to 350 degrees F. Oil an 8×8 inch baking dish. Set aside.
Place bread in the baking dish. Sprinkle raisins and walnuts on top.
Mix remaining ingredients together in a large mixing bowl. Pour over bread. Lightly push bread down with a fork and let stand for 10 minutes.
Bake 25-30 minutes or until knife inserted in center comes out clean.
Calories 360
Total Fat 16 g
Cholesterol 130 mg
Sodium 360 mg
Carbohydrates 44g
Dietary Fiber 3g
Sugars 11g
Protein 13g
The post No-Fuss Bread Pudding appeared first on Sucralose.