Sunday, October 26, 2008

Sugar Free Bread Pudding~Marilyn

Sugar Free Bread Pudding
1 1/4 loaves French or Italian bread without seeds
6 eggs-room temperature
3/4 cup Natures Crystals (Splenda will NOT work)
1 1/2 cups skim milk
1 teaspoon vanilla extract

Tear bread into bite size pieces early in day and allow to sit in air stirring every once in a while so that all the bread gets dry. Spray Pam in a large rectangular pan. After bread has dried out, slowly pour milk over it until saturated. Add sugar substitute. Add eggs and mix with a spoon. It is important that the eggs are room temp and that you do not mix with a mixer. Once eggs are incorporated, pour batter into prepared pan and bake at 350 degrees for about an hour. It will puff up like a soufflé. While baking make sauce of your choice.


1/2 cup I can't Believe its not butter
1/2 cup Nature's Crystals Powdered sugar substitute
1 egg


Melt butters in saucepan, add sugar substitute and cook, stirring for 2 minutes. Beat egg in another pan. While whisking egg, slowly add a little of the hot sauce to temper eggs and prevent them from scrambling, then return all to the pan and cook for another minute.

White Chocolate Sauce
add 3 pumps of DaVinci Sugar Free White Chocolate syrup.

Praline Sauce
add 2 pumps of DaVinci Sugar Free Praline Syrup and 1 pump DaVinci Sugar Free Caramel Syrup and 1/2 cup chopped pecans.

Cinnamon Dolce Sauce
, add 2 pumps sugar free cinnamon syrup and 1 pump toasted marshmallow syrup.

White Chocolate Sauce
16 servings-2 Tablespoons
226 calories
12 g fat
20 g carbs
7 g protein(with 2 tablespoon praline sauce)

Praline Sauce
16 servings-2 Tablespoons
247 calories
14 g fat
20 g carbs
7 g protein

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