Recipe information
Yield
Makes 6 servings
Ingredients
3 extra-large eggs
1/3 cup sugar
1 1/2 cups low-fat buttermilk
1 1/2 cups nonfat milk
1 teaspoon vanilla extract
8 slices light buttermilk bread, cut into 1-inch pieces
Ground nutmeg
Strawberry Sauce:
16 ounces unsweetened frozen strawberries, thawed
Lemon juice
Low-calorie sugar substitute
Preparation
To make the bread pudding:
Step 1
Preheat oven to 325°F. Whisk eggs and sugar to blend in large bowl. Beat in both milks and vanilla. Add bread and let stand 5 minutes. Transfer mixture into 7x11-inch baking dish. Sprinkle top of bread pudding lightly with nutmeg. Place baking dish in large pan. Add enough water to pan to come 1 inch up side of baking dish. Bake until pudding is set in center, approximately 1 hour 15 minutes. Cool completely. Serve with Strawberry Sauce.
To make the strawbwerry sauce:
Step 2
Puree strawberries in blender or processor until smooth. Add enough lemon juice to season to taste. Add enough sugar substitute to sweeten to taste. (Can be prepared 4 days ahead; chill.)
Step 3
Makes about 1 3/4 cups.
Nutrition Per Serving
Per serving: calories
187; fat
4 g; sodium
259 mg; cholesterol
126 mg
#### Nutritional analysis provided by Bon Appétit
