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Whole Wheat Bread Pudding

recipe 30 min
Total 448 Kcal 30 g protein 51 g carbs 15 g fat

Ingredients for serving

  • 121.5 g Egg, white, raw, fresh 0.5 x cup (243g)
  • 50 g Whole Wheat Bread 0.5 x unit (100g)
  • 123 g Milk, reduced fat, fluid, 2% .. 0.5 x cup (246g)
  • 77.5 g Blueberries, frozen, unsweetened 0.5 x cup, unthawed (155g)
  • 1 g Spices, cinnamon, ground 0.5 x tsp (2.6g)
  • 2 g Vanilla extract 0.5 x tsp (4.2g)
  • 3 g Sweetener, syrup, agave 0.5 x tsp (6.9g)
  • 56.5 g Cheese, cottage, nonfat, .. 0.5 x oz (113g)
  • 14 g Nuts, walnuts, english 0.5 x cup, in shell, edible yield (7 nuts) (28g)

Instructions

  • Preheat the oven to 375 degree Fahrenheit.
  • Tear the whole wheat bread into small pieces.
  • Grease a cake tin and place the whole wheat bread pieces at the bottom.
  • Blend the egg whites, milk, cottage cheese agave nectar, cinnamon and vanilla in a blender.
  • Pour the egg mixture on the bread pieces and let it sock for 5 minutes.
  • Stir in the blue berries and walnut on the top.
  • Bake the pudding for 30-40 minutes or until done.
  • Remove from the oven and let it cool before removing from the cake tin.
  • Serve hot or cold, as you like.

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