One of the myths about bread puddings is that they’re off the high-calorie charts. Off limits to dieters.
And alas it is true that many, if not most, bread puddings contain rich ingredients such as cream, eggs, and butter that are a no-no to someone watching his or her weight. But occasionally a gem of a recipe comes along, such as today’s Philly Pretzel Bread Pudding, that’s not only delicious but is also a mere 190 calories per serving.
We found this recipe on an index card last night while trying to sort through the jungle of recipes we’ve clipped and saved over time. I must have taken it from Cooking Smart magazine, which I subscribed to for a time. A check on the Web, however, reveals that this publication has ceased publication. But at least we have retained one of its great recipes. Here’s to bread pudding, and also keeping fit!
PHILLY PRETZEL BREAD PUDDING
(from Cooking Smart magazine)
Vegetable oil cooking spray
6 Philadelphia-style soft pretzels (frozen is okay; thaw first)
1-1/2 cups liquid egg substitute
2-1/2 cups nonfat milk
1/2 cup chocolate syrup
1 tablespoon vanilla extract
1-1/2 teaspoons cinnamon
1/2 cup semi-sweet chocolate chips
Spray 13x9-inch baking dish with cooking spray. Poke holes in soft pretzels with fork, then cut or break pretzels into 1-inch pieces, and place in baking dish.
Whisk together egg substitute, nonfat milk, chocolate syrup, vanilla, and cinnamon; mix well. Pour over pretzels; stir to coat. Let stand for 1 hour to allow pretzels to absorb some of the liquid mixture.
Preheat oven to 325 degrees F. Cover baking dish with foil and bake 30 minutes. Uncover. Sprinkle with chocolate chips. Bake an additional 25 minutes or until browned and puffed and knife comes out clean.
Per serving: 190 calories, 36 calories from fat, 4g fat, 2g saturated fat, 0mg cholesterol, 31 carbs, 1g fiber, 8g protein, 410mg sodium, 321mg calcium, 4mg iron.