Overnight Breakfast Bread Pudding
2 medium apples, peeled, cored and thinly sliced
1/4 cup undiluted apple juice concentrate
1/2 cup raisins
1 pkg (10.5 oz) silken tofu
2 cups soy milk
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla extract
1/4 cup brown sugar
16 slices soft whole grain bread*, in 1" cubes
Combine the apples, apple juice concentrate and raisins in a microwave-safe dish and cook at full power about 6 or 7 minutes, until apples are tender.
In a blender, purée the silken tofu with the soy milk, cinnamon, nutmeg, vanilla and brown sugar until smooth. Pour it into a large mixing bowl and mix with the bread cubes and cooked apples (including any liquid).
Coat a 9"x13" baking dish with vegetable oil spray. Pour the casserole into the dish. Cover and refrigerate overnight (or at least one hour).
Bake, uncovered, at 350° for about 40 minutes, until set and lightly brown. (There is no need to preheat the oven.)
*If you are using very dense whole grain bread, be sure that the slices are thin, or use fewer slices.
Yield: 8 servings Serving size: 1 cup
Per serving: 287 calories, 5 g total fat (0.2 g sat fat), 11 g pro, 54 g carb, 7.3 g fiber, 401 mg sodium, 0 mg cholesterol
Exchanges: 2 starch, 1/2 fruit, 1 other carbohydrate, 1/2 lean meat