In my spare time, I enjoy playing video games, reading, cooking, baking, and taking photos while I am bird watching.
My mom used to make bread pudding in the morning, and that wonderful aroma would fill the house. It smelled so delicious; yet when she made it, we didn't want to eat it. That was because she would make her own "diet bread pudding" version. She would use Splenda instead of sugar, and she always added raisins to it.
Eating plain raisins is fine, but I don't like eating cooked raisins. Like most kids, I wanted real sugar used on everything. So we used to complain that it was cruel to make something that smelled so good that it actually made us hungry, yet it didn't taste very good.
So she started making a separate one for my sister and I. With that one, she used real sugar and didn't put any raisins in it. We were thrilled. We got to have an old-fashioned bread pudding that tasted every bit as good as it smelled.
When we got old enough to cook ourselves, we would make the diet bread pudding version that she liked for her breakfast in bed on Mother's Day. Even now that I have moved out, I cook up a batch for her and leave it with my Dad to give to her on Mother's Day morning.
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If it's too hot to turn the over on, I will opt to make this in a slow cooker instead.
- 1 cup of skim milk
- 1 egg
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 2 slices of bread
For the Diet Version
- Substitute sugar with Splenda or other sugar substitute
- 1/4 cup of raisins
- Preheat your oven to 325 degrees.
- Put milk into a pot, and scald the milk.
- Beat together the egg, sugar, and vanilla extract.
- Add that to the milk and stir it in.
- Take an oven safe dish and grease it, or spray it with a nonstick spray.
- Break the bread into pieces, and put them into your oven safe dish.
- Cover the bread with the milk mixture.
- Put the dish into the oven.
- Bake at 325 degrees for 20–25 minutes.
Ways to Enjoy This Dish
There are different ways that you can eat your bread pudding.
- Fresh (Hot or Cold): You can eat it fresh from the oven, or you can put it in the fridge and eat it cold.
- Breakfast: My grandmother likes to have it as a breakfast and as a dessert. So she makes it ahead of time and then puts it in the fridge. When she wants it for breakfast, she will take a couple of scoops of it, add a little milk, and then put in the microwave to warm it up a little.
- Dessert: When she wants it as a dessert, she adds either caramel ice cream topping or whip cream to the top of it.
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