Apple Walnut Bread Pudding weds two favorite flavors in this bread pudding made with low-fat milk, egg substitute and sugar-free vanilla pudding and pie filling.
4 slice Firm-textured White Bread
2 tsp Margarine, melted
2 medium Apples, chopped
¼ cup chopped Walnuts
2 cup cold 2% Low-fat Milk
½ cup thawed Frozen Egg substitute
1 packet Sugar-free Vanilla Pudding and Pie Filling
Heat oven to 350 degrees. Lightly brush bread slices with margarine; cut into ½ inch cubes. Place on cookie sheet. Bake 10 minutes or until lightly toasted. Place in shallow 1½ quart baking dish.
Add apples and walnuts; toss lightly. Pour milk, egg substitute and vanilla into large mixing bowl. Beat with wire whisk until well blended. Add pudding mix and ½ teaspoon cinnamon; whisk until well blended. Pour over bread mixture; sprinkle with remaining ½ teaspoon cinnamon. Bake 30 minutes. Remove pan from oven; let stand 10 minutes before serving.
Tips & Notes
Researchers are convinced about the nutritional benefits of walnuts when consumed in whole form, including the skin. Approximately 90 percent of the phenols in walnuts are found in the skin, including key phenolic acids, tannins and flavonoids.
Some websites will encourage you to remove the whitish, sometimes waxy, sometimes flaky, outermost part of shelled walnuts. There can be slight bitterness to this skin, and that’s often the reason that websites give for removing it. However, don’t do it.
Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids.
Common thoughts about type 2 diabetes are as a problem primarily related to blood sugar control and insulin metabolism. People diagnosed with type 2 diabetes typically have health problems in other related systems, and are at special risk for cardiovascular problems.
An important part of the goal in designing a diet plan for persons with type 2 diabetes is lowering the risk of future cardiovascular problems. In this context, consumption of walnuts is establishing a more and more impressive research track record.
Nutritional Information Per Serving
Total Fat: 5g
Total Carbohydrates: 17g
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