6
Serves
Preparation time: 30 minutes
Cooking time: 40 minutes
Berries are nutritionally very powerful, with a remarkable fiber and antioxidant content for their size. Use frozen berries when fresh are out of season.
1/4 cup sugar
2 large eggs
3 large egg whites
2 cups low-fat milk
1 teaspoon vanilla extract
olive oil spray, for greasing
8 slices whole wheat bread, toasted
2 cups blueberries
2 cups raspberries
1. Put 2 tablespoons sugar in a bowl. Add the eggs, egg whites, milk, and vanilla and whisk together until combined.
2. Spray an 8-inch (20-cm) square baking dish with cooking spray. Place 4 slices of toast in the bottom of the baking dish, and pour half the egg mixture evenly over the top. Repeat with the remaining toast and egg mixture. Allow to stand for 20 minutes.
3. Meanwhile, preheat the oven to 350°F (180°C). Place the baking dish in a large roasting pan. Put the roasting pan on an oven rack, and pour in enough hot water to come halfway up the outside of the baking dish. Bake for 40 minutes, or until the pudding is set and the top is golden and puffed. Remove from the oven and cool slightly.
4. In a bowl, toss the berries with the remaining 2 tablespoons sugar. One serving is 1/6 of the pudding. Serve the bread pudding warm, topped with the berries.
Per serving: 245 calories, 13 g protein, 38 g carbohydrates, 6 g fiber, 4 g total fat, 1 g saturated fat, 299 mg sodium.