3/26/2006

Walnut Raisin French Toast

French Toast using walnut rasin bread from the The Baker. We added grilled slices of banana, non-fat vanilla yogurt and warm syrup (coffee-flavored) that we had on-hand. This is a perfect, ready-in-minutes, breakfast for weekends at home.

Before.
During.
After.

3/22/2006

Pumpkin Bread Pudding


This is the simplest, healthiest and according to my husband one of the best puddings yet. As you can see from the ingredients, this desert is for the diet-conscious. And because the ingredients are good for you, you won't feel guilty getting seconds.

Ingredients:
3 eggs
1-1/2 cups non-fat milk
1/2 cup water
1 cup Splenda
1 tsp cinammon
15 oz pumpkin mix
loaf of whole wheat french bread
1/2 cup orange cranberries (you can also use raisins)
non-fat vanilla yogurt

Steps:
1. Preheat oven to 350 and lightly grease a medium-size baking dish.
2. In a medium bowl, beat the eggs and add in the milk, sugar and pumpkin.
3. Tear bread into cubes and add to mix. Make sure bread soaks up the liquid.
4. Spread 1/2 the bread into baking dish, add most of the cranberries, then add the remaining bread and remaining cranberries.
5. Give the top another dusting of cinammon and pop in the oven for about 60 minutes.
6. Serve warm, topped with the yogurt.