Peanut Butter Breakfast Pudding

Prep Time: 20 Minutes

Recipe makes 8 servings

Ingredients:

6 slices raisin bread, cut into 1-inch cubes

1-3/4 cup nonfat skim milk

3 whole eggs + 2 egg whites

1/2 cup fat-reduced peanut butter

3 Tbsp dark brown sugar

1 tsp vanilla extract

1 tsp grated orange peel OR

1/4 tsp dried orange peel

Directions:

1. Spray a 9-inch baking pan or dish with nonstick vegetable spray.

2. Add bread cubes to dish and set aside.

3. Combine remaining ingredients in blender container and process until smooth.

4. Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.

5. Cover and refrigerate overnight.

6. When ready to bake, preheat oven to 350F degrees.

7. Remove cover and bake about 35 minutes, or until lightly browned and puffed.

Nutrition Facts

Serving size  1/8 pudding

Amount per serving

Calories 217

Total Fat 9 g

Cholesterol 91 mg

Sodium 262 mg

Total Carbohydrate 24 g

Protein 11 g

Exchanges:

1 ½ Bread/Starch;

1 Lean Meat

1 ½ Fats