Creme Brulee Bread Pudding
Easy creme brulee-caramel bread pudding.
10 tbsp fat free sweetened condensed milk
1 large egg
2 thin slices whole wheat bread
0.12 cup water
1 tsp vanilla extract
1/2 tsp almond extract
Pre-heat toaster oven or regular oven to 425 °F (210 °C).
Beat 1 egg with 1 tablespoon sweetened condensed milk, enough water to slightly thin (approximately 3 tablespoons) and vanilla and almond extracts.
Break apart two slices of whole grain bread (ends are perfect for this) and mix into egg mixture until all bread pieces are moist.
Spray oven safe bowl (or two ramekins) with non-stick spray and pat bread mixture down gently into dish and put in oven.
Put remaining sweetened condensed milk into sauce pan on medium-low heat and stir constantly.
When milk changes to a beige color (approx 5 minutes) take bread pudding out of oven and pour condensed milk over top.
Return to toaster oven until top is golden brown, this does not take long so keep an eye on it.
Remove from oven and cover loosely with foil. Let stand 5-10. Enjoy.
in 1 serving of Creme Brulee Bread Pudding.
, 70% carbs, 13% protein.
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