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Savory Spring Bread Pudding

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Low Fat Savory Spring Bread Pudding

Low Fat Savory Spring Bread Pudding

Fiona Haynes
For best results, be sure to use stale bread (a day or two old). I say Italian here, but any artisanal bread will work beautifully. A whole wheat sourdough would be perfect, as well as adding a little extra fiber.

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 8

Ingredients:

  • 1 pound day-old Italian loaf, chopped into 1-inch cubes
  • 2 cups fat-free half and half
  • 2 eggs, lightly beaten
  • 1 cup fat-free, low-sodium chicken broth
  • Dash salt
  • Freshly ground black pepper
  • 1 tbsp olive oil
  • 1 cup sliced leeks
  • 8 ounce pack sliced mushrooms
  • 1/2 cup fresh, chopped parsley
  • 1 pound fresh asparagus, cut into1 1/2 inch pieces
  • 1/2 cup reduced-fat sharp cheddar cheese (optional)

Preparation:

Preheat oven to 375 degrees

Spray a 9 x 13-inch baking pan with nonstick cooking spray.

Place bread cubes in a large bowl. Combine fat-free half and half, eggs, chicken broth and seasonings in a quart pitcher or bowl. Pour liquid over bread cubes. Stir to coat the bread. Set aside to allow liquid to soak in.

In a large skillet, heat oil on medium. Add leeks, chopped asparagus and sliced mushrooms. Sauté for 3-4 minutes. Turn heat to low and cover for 2 minutes.

Uncover, and stir in chopped parsley.

Fold asparagus, leeks and mushrooms into bread mixture, then transfer to prepared baking pan. Sprinkle with shredded cheese if using, and bake for 35-40 minutes.

Serves 8

Per Serving (with cheese): Calories 270, Calories from Fat 50, Total Fat 5.6g, (sat 1.5g), Cholesterol 56mg, Sodium 461mg, Carbohydrate 41.8g, Fiber 3.8g, Protein 13.2g

Per Serving (without cheese): Calories 256, Calories from Fat 45, Total Fat 3.3g (sat 0.9g), Cholesterol 54mg, Sodium 411mg, Carbohydrate 41.6g, Fiber 3.8g, Protein 11.2g

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