Off the Eaten Path – In the Kitchen!

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So I’ve been hinting around on Twitter about making healthier versions of dishes that I try when I go out to eat.

I wasn’t sure if this would be a good idea, to be honest. Let’s just be real; I’m no chef. I like to eat. I go out to restaurants so I can pay others to make food for me.

I was sure that no one would want to see me bumble about in the kitchen. I was sure that I’d have more failures than successes.

But I’m trudging on anyway! Of course this will still be primarily a restaurant review blog. But I don’t eat out everyday! (and my waistline thanks me for that!)

Anyway, enough of the chatter. Let’s get to the point. For  my first installment of ‘Off the Eaten Path – In the Kitchen!’ I thought I’d try to tackle my favorite. dessert. EVER.

Drumroll, please?

 

BREAD PUDDING.

If you’ve been following my blog for any length of time, it’s pretty obvious that I love the stuff. New to the blog? Need a refresher?

Bread pudding at Kota Wood Fire Grill

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Bread pudding at Hendel’s Market and Cafe

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Bread pudding at Bittersweet Bakery

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Bread pudding at Cyrano’s Cafe

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Bread pudding at Mosaic

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Bread pudding at The Shaved Duck

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Bread pudding at Dressel’s 

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Yep…definitely my favorite dessert.

So when I saw a healthy recipe for Sweet Potato Bread Pudding at FANNEtastic Food, I knew I had to try it. Go to Anne’s website for the original recipe. I made a few modifications. (And I’ll post the recipe at the end of this post!)

Let’s jump right in. Here’s what you need for bread pudding domination:

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Applesauce (unsweetened or sweetened – I used sweetened), canned pumpkin (or sweet potato), soymilk (or almond milk, cow’s milk, whatever milk you love!), egg beaters (or you can use real eggs!)

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Light brown sugar (I’m sure dark would be fine, too), sea salt (or regular iodized salt), cinnamon, and nutmeg (or better yet – use pumpkin pie spice! My grocery store was out. BOO!)

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100% whole wheat bread! Nature’s Pride is tha bomb! (Aaaand it was on sale. So there.)

Whisk everything except for the bread together in a large bowl (exact measurements are listed at the end of this post!).

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After that’s done, toast 5 slices of bread.

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Cut the bread into bite sized pieces, and then place into a deep baking dish.   IMG_2479

Now pour your liquid mixture over the bread.

IMG_2491Pop it into a 350 degree oven for 25 to 30 minutes, and you’re done! That was easy, wasn’t it?

IMG_2497IMG_2528I gave the whole thing a healthy sprinkle of brown sugar after I took it out of the oven. Mmmmmm!

IMG_2537The verdict? Not bad for my first time making bread pudding! It was super easy, fast, and tasty! And healthy, to boot!

Okay…so here’s the recipe (my modifications are in parenthesis):

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Sweet Potato (or Pumpkin!) Whole Wheat Bread Pudding

Ingredients:

1.5 C skim milk (I used vanilla soy milk)
3/4 C canned pureed sweet potato (I used pumpkin)
1/2 C brown sugar
1/2 C unsweetened applesauce (I used sweetened)
3 eggs (I used egg beaters. 3/4 cup = 3 eggs)
1 Tbsp. pumpkin pie spice (I used 1/4 teaspoon cinnamon + 1/4 teaspoon nutmeg)
1/2 tsp. salt (I used sea salt, but iodized would work too!)
5 slices 100% whole wheat Nature’s Pride bread, toasted and cubed

Instructions:

Preheat oven to 350 degrees. Mix everything together except for the bread. Toast your bread! Cut into bite sized cubes and place in a deep baking dish. Pour liquid mixture over the bread. Bake for 25 to 30 minutes. Sprinkle with more brown sugar after removing from oven. Enjoy!

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My thoughts? I thought it was delicious! It was very healthy, but didn’t taste that way at all! If you’re wary of soymilk or eggbeaters, DON’T BE. It doesn’t change the taste of the recipe at all! Even my boyfriend, who is rather indifferent to bread pudding, enjoyed it.

I hope you all enjoyed the first installment of ‘Off the Eaten Path — In the Kitchen’! Let me know what you think in the comments section. 🙂

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