Blueberry-Apple Bread Pudding

Jan 31, 2005 12:00 PM

Blueberry-Apple Bread Pudding
January, 2005

Serves 8 / The antioxidant power of sweet blueberries combines with tart apples to create this incredibly easy, low-cholesterol dessert. Serve warm with nonfat vanilla frozen yogurt. TIP: If you must use frozen fruit, drain excess liquid thoroughly before use.

Cooking spray
3 cups peeled and chopped tart apples (such as Granny Smith)
1 cup blueberries, fresh or frozen and thawed
2 cups cubed French bread (day-old is best)
2/3 cup turbinado sugar
1 12-ounce can evaporated skim milk
2 egg whites
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon freshly grated orange zest

1. Preheat oven to 350º. Coat an 8x8-inch glass baking dish with cooking spray. Toss apples, blueberries, and bread cubes together in a large bowl. Transfer to dish.
2. Whisk together remaining ingredients and pour over fruit. Let sit for 5 minutes, then transfer to oven and bake 1 hour or until top is golden brown and filling is set. Cool for 15 minutes before serving.

PER SERVING: 154 cal, 4% fat cal, 1g fat, 0g sat fat, 2mg chol, 5g protein, 32g carb, 2g fiber, 150mg sodium