No sugar added - serve this dish for breakfast, dessert, or as a side dish!
3 cups chopped apples
4 slices whole-grain bread, cubed
¾ cup low fat sharp cheddar cheese, shredded and divided
2 eggs
1½ cups fat-free milk or fat-free half and half - I used about ½ cup half and half, and 1 cup milk
2 tablespoons maple syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
Melt butter in skillet over medium heat. Add apples; cook until softened and golden, stirring frequently—3 to 5 minutes.
 |
| After baking |
Ingredients
1 tablespoon Smart Balance buttery spread3 cups chopped apples
4 slices whole-grain bread, cubed
¾ cup low fat sharp cheddar cheese, shredded and divided
2 eggs
1½ cups fat-free milk or fat-free half and half - I used about ½ cup half and half, and 1 cup milk
2 tablespoons maple syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
Directions
Melt butter in skillet over medium heat. Add apples; cook until softened and golden, stirring frequently—3 to 5 minutes.
In a large bowl, toss bread cubes with apple mixture and ¼ cup cheese.
Spread mixture evenly into an 9" square, or similar size, baking dish lightly sprayed with cooking spray; top with ¼ cup cheese. I used a Pyrex 11" x 7" pan.
Beat eggs in the same bowl; stir in milk, syrup, vanilla, and cinnamon. Pour mixture evenly over bread mixture, pressing down on bread to moisten top cubes of bread. Cover and refrigerate at least 15 minutes.
 |
| Ready for fridge Seeds on top are crumbs I sprinkled on from bottom of bread bag |
Remove dish from fridge, and heat oven to 350°F. Bake pudding until puffed and golden brown—40 to 45 minutes. Top with remaining cheese and let stand 10 minutes. Serve warm or at room temperature.
Feel free to share this post!
Comments
Post a Comment