SUE'S ZONE BREAD PUDDING
(makes 8 dessert size servings, or 4 lunch or snack size servings)
This was my contribution to the dessert table this past Thanksgiving and eveyone loved it! It's based on a recipe for bread pudding found in THE GOOD HOUSEKEEPING COOKBOOK (1973 edition).
whites of 4 eggs
1 scant tablespoon blue agave syrup
1 teaspoon vanilla extract
2 cups milk
1 cup unsweetened low carb soy milk
¼ teaspoon nutmeg (or to your taste; don't leave it out becasue it’s very important to the flavor of the pudding)
A sprinkling of cinnamon
4 slices of Zone white bread, cubed
½ to ¾ tablespoon butter (2 or 3 pats), plus a little extra butter for greasing the dish
optional: replace the white bread with 4 slices Zone Cinnamon Swirl Loaf, cubed
Preheat oven to 325. Lightly butter a 1 ½ quart casserole dish. Spread ½ of the bread cubes evenly in the bottom of the casserole dish and dot with the butter. Spread the other ½ of the bread cubes on top of this and set aside. In a medium bowl, beat the eggs, agave syrup and vanilla bit with a fork or wire whisk. Add the milk, soy milk, nutmeg and cinnamon to the egg mixture, continuing to whisk until well mixed. Pour the mixture evenly over the top of the bread cubes.
Set casserole in a baking pan; fill the pan half way up the side of the casserole with very hot water (hot tap water is fine). Bake 1 hour or until a knife inserted in the center comes out clean.
This can be served warm or cold; store in the fridge.