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Apple-Cheddar Bread Pudding with Cabot Sharp Light Cheddar
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Nutrition Analysis
| Calories | 281 |
| Total Fat | 6g |
| Saturated Fat | 3g |
| Cholesterol | 83mg |
| Sodium | 341mg |
| Carbohydrates | 44g |
| Dietary Fiber | 3g |
| Protein | 15g |
| Calcium | 330mg |
Nonstick cooking spray
5 slices whole-wheat bread
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
2 apples, cored, peeled and diced
2 large eggs
2 large egg whites
1/3 cup granulated white sugar
1 teaspoon vanilla
1 (12-ounce) can non-fat evaporated milk
1. Preheat oven to 325°F. Coat 9-by-9-inch or other 2-quart baking dish with nonstick cooking spray. (Alternatively, use six individual ramekins.)
2. Trim crusts from bread and cut each slice into 9 squares. Arrange bread over bottom of dish. Coat top of bread with nonstick cooking spray, then sprinkle with brown sugar and cinnamon. Scatter cheese over bread and top with apples.
3. In small bowl, whisk together eggs, egg whites, granulated white sugar and vanilla until well blended. Whisk in evaporated milk. Pour mixture evenly over other ingredients in dish.
4. Bake for 50 to 55 minutes, or until knife inserted in center comes out clean.
