Corn Bread Pudding

Corn Bread Pudding

My heart beats fast when I see the words “bread pudding” but usually it’s not until the dessert course! Here, I’ve taken that special treat and made it savory instead of sweet. I bet one taste will make you shout, ”Wow!”

Serves 6

1 ( 15 – ounce) can cream – style corn

1 ( 12 – fluid – ounce) can evaporated fat – free milk

1 egg or equivalent in egg substitute

¼ cup no- fat sour cream

1 tablespoon SPLENDA Granular

1 teaspoon dried parsley flakes

1/8 teaspoon black pepper

4 slices reduced – calorie while bread , torn into small pieces

Preheat oven to 325 degrees. Spray an 8-by-8-inch baking dish with butter flavored cooking spray. In a large bowl, combine cream style corn, evaporated milk, egg and sour cream . Stir in SPLENDA , parsley flakes , and black pepper. Add bread pieces. Mix well to combine. Spread mixture into prepared baking dish . Bake for 60 minutes or until center is firm. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.

Each serving equals

HE: 1 Bread * ½ Fat – Free Milk * ¼ slider *

3 Optional calories

161 Calories * 1 gm Fat * 8 gm Protein *

30 gm Carbohydrate * 423 mg Sodium *

192 mg Calcium * 1 gm Fiber

DIABETIC EXCHNAGES:L 1 Starch * ½ Fat Free Milk