Pizza Bread Pudding

I tried this recipe once before and FAILED. When I say failed I mean Marc, my husband who had eaten every one of my creations up to this recipe, even made a face when I put this one in front of him. Granted, I made the mistake of adding roasted garlics to the already garlicy-rolls. But I swore to him if there hadn't been so much garlic it would have tasted wonderful.

Well as luck would have it, we had Stinking Rose (the garlic restaurant) for lunch at work today, and as such an opportunity presented itself. And there's always Plan B for dinner tonight if this ones fail (leftover pizza).

Here's the recipe:

8 Garlic Rolls
3 eggs
1-1/2 cups non-fat milk
2 diced tomatoes
low-fat mozerella cheese

Preheat oven to 350. Tear rolls into smaller pieces. Combine eggs, milk and tomatoes. Add bread and soak for a couple of minutes. Pour into a small greased baking dish and sprinkle top with mozerella cheese. Should be done after 60 minutes.

Ok, I'm now writing this after we have gone back for seconds and can vouch this recipe is a saver!

Healthy & Sweet Breads

This makes an amazingly healthy bread that tastes sinnfully sweet and moist because of the pumpkin. It may seem a bit heavy but I love that it uses no oil. You just need to be careful to cook the bread long enough without overcooking it. I cut a small piece to be certain. This recipe is the same for making Zucchini-Walnut and Carrot-Raisin.

Zucchini-Walnut Bread &
Carrot-Raisin/Cranberry
Makes 2 loaves

2 cups shredded zucchini
or 2 cups shredded carrots
3-1/2 cups unbleached flour
1/2 tsp salt
1/2 tbsp baking soda & baking powder
2 tsp cinnamon
3 eggs
1 cup applesauce
1 cup Splenda
1 cup canned pumpkin

Preheat the oven to 350 degrees. Grease and flour 2 loaf pans.

Clean the zucchini or carrot, cut off the ends, and shred using a grater.

Sift together flour, salt, baking soda, baking powder and cinnamon. Set aside.

With a mixer (or the amazing Magic Bullet) beat the eggs until frothy. Add the applesauce a little at a time. Gradually add the sugar and pumpkin.

Add the dry ingredients. Then add add zucchini or carrots. Slowly mix in the nuts and/or raisins and cranberries. I'm a little partial to zucchini with nutty walnuts and carrots with the sweet raisins and cranberries but this is just good with any combination!

Pour into prepared pans. Bake at 350 for at least an hour. Insert a toothpick in the center to check it comes out clean. Place on a rack to cool for 10 minutes, then remove from the pans and cool completely. Then slice a piece and say to yourself you got your daily vitamins.

WARNING: this is moist in the middle because of the pumpkin.