Breakfast Bread Pudding February, 2007 Wheat-free, soy-free, nut-free, dairy-free 4 eggs
1. Preheat oven to 350°. In an 8×8-inch or 9×9-inch casserole dish, whisk together eggs, cinnamon, stevia, milk, and buckwheat. Cut each bread slice in half; place in egg mixture and let soak for about 10 minutes. (A couple of layers is fine, as long as the bread gets soaked. If making ahead, cover and refrigerate; remove from refrigerator 20 minutes before cooking.) PER SERVING: 214 cal, 30% fat cal, 7g fat, 2g sat fat, 212mg chol, 8g protein, 30g carb, 2g fiber, 208mg sodium |