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Blueberry Breakfast Pudding
MyCookbook Recipe Database
MyCookbook Member: SeaCher
Recipe Category: Breakfast
Recipe Preparation Level: easy
BLUEBERRY BREAKFAST PUDDING
1 lrg egg
1/3 c. brown sugar
1 c. skim milk
1 tsp cinnamon
1 tsp grated lemon peel
pinch ground nutmeg
1 tsp vanilla extract
6 slices whole wheat bread
2 c. fresh (or frozen dry pack) blueberries, stemmed
1/2 c. plain low fat yogurt (optional)
With fork, beat egg and brown sugar together in lrg bowl til well
blended. Stir in milk, cinnamon, lemon peel, nutmeg and vanilla
extract. Tear the bread into 1/2" pieces and stir into the mixture.
Cover and refrigerate for 1 hr. or overnite.
Preheat oven to 375 deg. Lightly coat 8x8x2" baking pan with cooking
spray. Stir the blueberries into the bread mixture and spoon into
pan, spreading the pudding evenly.
Bake for 40 min. or til firm. Serve warm, topping each portion with
2 tbls of yogurt, if desired.
Per serving: 160 cal., 2 gm fat, 32 gm carbo, and all the vitamin C
and anti-oxidants you could ever expect to eat at breakfast!!
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