Peach Bread Pudding, Custard Pudding, Pumpkin Custard Pudding

Peach Bread Pudding

  • 2 eggs, beaten
  • 2 cups sliced peaches in juice
  • 4 slices reduced calorie whole wheat bread
  • ¼ cup sugar
  • ¼ cup Splenda
  • 2 Tbsp. light buttery spread (like I can’t believe it’snot butter)
  • 2 Tbsp. flour
  • 1 ½ teas. cinnamon (more or less to taste–may use nutmeg in place of cinnamon)

Preheat oven to 400 degrees F. Spray an 8” square baking dish with cooking spray. In a mixingbowl mix the sugar and flour slowly into the beateneggs. Stir in the Splenda and the slicedpeaches with the juice. Butter the bread with the spread and cut the bread into small cubes.Add the bread cubes to the other ingredients in the bowl and stir to mix well. Pour the breadpudding into the prepared baking dish, sprinkle cinnamon or nutmeg over the top, and bake thepudding in preheated oven for 45 minutes or until knife inserted in thecentercomes out clean.Pudding is good served either hot or cold.Receipt makes 8 servings Estimated WW Smart points 5 per serving.

Custard Pudding

  • 2 eggs
  • 2 Tbsp. sugar
  • 2 cups non-fat milk
  • 2 teas. vanilla
  • 1/8 teas. salt
  • cinnamon or nutmeg to taste

Preheat oven to 350 degrees F. Spray 4 custard cups with cooking spray. In a mixing bowl, mixthe eggs and sugar andthen stir in the milk, vanilla and salt. Pour the custard into the preparedcustard cupsand sprinkle with cinnamon or nutmeg. Place the custard cups in a larger bakingdish with ½ inch of water in the bottom. Bake the custard until a knife inserted inthecentercomes out clean, about 30 minutes.Recipe males 4 servings Estimated WW Smart points 3 per serving.

Pumpkin Custard Pudding

  • 3 cups canned pumpkin puree
  • 3 eggs, beaten
  • 1 2/3 cups (1 can) evaporated skim milk
  • ¾ cup packed brown sugar
  • 2 teas.ground cinnamon
  • 1 teas. ground ginger
  • ½ teas. ground cloves
  • ½ teas. salt
  • 2 Tbsp. vanilla

Preheat oven to 350 degrees F. Spray 8 custard cups with cooking spray. In a mixing bowlcombine the sugar, cinnamon, ginger, cloves, and salt. Next add the beateneggs and vanillaand mix well. Add the pumpkin and milk and stir to mix well. Pour the pumpkin custard intothe prepared custard cups. Place filled custard cups into a larger baking dish with ½ inch ofwater in the bottom and bake in preheated oven for30 minutes or until a knife inserted in thecenter comes out clean.Recipe makes 8 servings Estimated WW Smart points 7 per serving.