Gingerbread Pudding with Ginger Vanilla Sauce

Gingerbread Pudding with Vanilla Sauce

This creamy pudding is soaked in a real vanilla sauce. Extra egg whites help to cut cholesterol while skim milk reduces fat and calories. Don't worry — you won't even tell the difference.


Gingerbread Pudding with Ginger Vanilla Sauce
This creamy pudding is soaked in a real vanilla sauce.

Number of Servings: 6
Serving Size: 1/2 cup
Ingredients
Name Measure Weight
cubed whole-grain bread (preferably 1-2 days old) 3 cups ---
eggs 2 ea ---
egg whites 2 ea ---
evaporated skim milk 2 cups ---
sugar 1/4 cup ---
grated fresh ginger 2 tsp ---
raisins (soak in 1/2 cup boiling water for 10 minutes; drain and save raisin water for sauce) 1/4 cup ---
water 1/2 cup ---
reserved raisin water 1/2 cup ---
apple juice concentrate 2 Tbsp ---
vanilla bean, split 1 ea ---
grated fresh ginger 1 tsp ---
cornstarch or arrowroot powder 1 Tbsp ---
water 2 Tbsp ---
Preparation Instructions
1 Preheat the oven to 325 degrees F. To prespare the pudding, place the bread cubes in a baking dish. Combine the egg, egg white, skim milk, sugar, ginger, and raisins and mix well. Pour the mixture over the bread and let stand for 15 minutes. Bake for 45 - 60 minutes until pudding is set.
2 Meanwhile, combine all remaining ingredients except the cornstarch or arrowroot powder and t Tbsp water in a small saucepan. Bring to a boil, lower the heat, and simmer for 5 minutes. Mix the cornstarch or arrowroot powder with the water until smooth. Add to the sauce and cook until sauce is clear and thickened. Serve the sauce over warm pieces of bread pudding.


Exchanges Per Serving


1 Starch
1/2 Fruit
1 Skim Milk

Nutrition Information


Amount per serving
Calories 197
Calories From Fat 23
Total Fat 3 g
Saturated Fat 1 g
Cholestrol 74 mg
Sodium 215 mg
Total Carbohydrate 33 g
Dietary Fiber 1 g
Sugars 23 g
Protein 11 g

This recipe is from Flavorful Seasons Cookbook , published by the American Diabetes Association.