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Healthy Bread Recipe

You would think that there is no such thing as a healthy bread recipe. After all, most people on a diet (especially if they are on a strictly low-carb diet such as Atkins’) avoid bread like the plague. And, why not? Bread contains a whole bunch of unwanted carbs and calories which really does nothing for your bulging waistline. So bottom line, people stay away from bread.

But what if I told you that a healthy recipe for bread is actually possible? What if I said that you can get the delicious, softness of a loaf of bread and the creaminess of a custard like pudding at one go and just consume about 200 calories? You would laugh in my face right? Well here I am with a healthy and delicious bread recipe, to prove you wrong, yet again! Eat this yummy bread pudding for breakfast to have a wholesome and nutritious meal.

Bread Pudding

Bread Pudding

Ingredients

Fat-free egg substitute – 1 cup
Evaporated skimmed milk – 2 cups
Ground cinnamon – ½ teaspoon
Vanilla – 1 teaspoon
Sugar – 2/3rd Cup
Chopped and mixed dry fruit – ½ cup
Currants – 1/3 cup
Lightly toasted cubes of multigrain bread – 4 cups

Method

1. Preheat your oven to a temperature of 350 degrees Fahrenheit and then grease a 1 and a half quart baking dish with fat free cooking spray.
2. Mix the evaporated milk, fat free egg substitute, vanilla, cinnamon, sugar, cinnamon and currants. After mixing well, add the bread cubes and stir the mixture to coat the bread cubes. Thereafter transfer the mixture to a baking dish, while ensuring that the dried fruit is homogenously distributed.
3. Bake until the mixture has risen and assumes a “puffed” appearance. Serve while still hot.

Nutritional information (per serving) – Serves 8

Calories – 204.6 kcal
Total fat – 1.8 g
Carbohydrates – 38.4 g
Sugar – 30.9 g
Protein – 10.7 g
Sodium – 220.3 mg

About Stella Norman

Stella Norman, a renowned nutritionist and health expert in California, loves to share her diet tips, diet tricks and strategies to maintain a good health. Read her website to know more.

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