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Quinoa-Cinnamon Bread Pudding

Hands-on time 10 mins
Total time 2 hrs, 30 mins
Yield Serves 12 (serving size: 1/12 of pudding and 1 teaspoon caramel syrup)
Gluten-free bread, made with protein-rich quinoa flour, soaks up all the goodness of brown sugar, vanilla, cinnamon, and nutmeg to create this amazing bread pudding.

Ingredients

  • 2 cups 1% low-fat milk
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 4 large eggs
  • 8 slices Quinoa Bread, cut into 1-inch cubes (about 5 cups)
  • Cooking spray
  • 3 tablespoons raisins
  • 1/4 cup fat-free caramel sundae syrup

Nutrition Information

  • calories 315
  • fat 10.2 g
  • satfat 3 g
  • monofat 4.5 g
  • polyfat 1.8 g
  • protein 6.6 g
  • carbohydrate 50.1 g
  • fiber 2.4 g
  • cholesterol 98 mg
  • iron 1.3 mg
  • sodium 308 mg
  • calcium 113 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine milk, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and eggs in a medium bowl, stirring with a whisk.

  3. Place cubed bread in an 11 x 7-inch baking dish coated with cooking spray; sprinkle raisins over bread. Pour egg mixture over bread. Press down lightly on bread, using a spatula, allowing bread to absorb egg mixture. Cover and chill 1 hour.

  4. Place baking dish in a large roasting pan; add enough hot water to roasting pan to come halfway up sides of baking dish. Bake at 350° for 1 hour or until center of pudding appears set. Cool 20 minutes in pan. Serve with caramel syrup.

Gluten-Free Baking