Mini Apple Cranberry Bread Puddings

  • Serves 8
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • 350°F

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Ingredients

Adjust Servings:
3 egg whites
1 cup unenriched rice milk
1/3 cup maple syrup
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/2 cup apples grated
1/2 cup cranberries frozen
4 cups white bread 1/2" cubes
Garnish
2 tablespoons maple syrup , apple sauce or icing sugar

Nutrient Analysis

PER SERVING:

1 bread pudding


RENAL EXCHANGE:

2 Starch


Calories
125Kcal
Protein
3g
Carbohydrates
26g
Fibre
1g
Total Fat
0.5g
Saturated Fat
0g
Cholesterol
0mg
Sodium
126mg
Potassium
96mg
Phosphorus
28mg

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PHOSPHATE TIP: Cutting out the egg yolks and using unenriched rice beverage makes this a very low phosphorus treat. Did you know that unenriched rice beverage has almost 75% less phosphorus than regular milk? Try baking with rice beverage!

Note: You can also let the bread puddings cool and refrigerate them until ready to serve.

Ingredients

  • Garnish

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Preparation

1
Done

Preheat oven to 350°F. Spray muffin tins with pan release.

2
Done

In a mixing bowl, whisk egg whites until frothy.

3
Done

Add rice milk, maple syrup, vanilla and cinnamon.

4
Done

Fold in grated apples, cranberries and bread cubes. Allow bread to absorb the liquid, approximately 5 minutes.

5
Done

Divide the bread pudding mixture between 8 muffin compartments and bake for 30 minutes or until the bread pudding is firm to the touch.

6
Done

Glaze the tops with the remaining maple syrup and serve immediately. Note: You can also let the bread puddings cool and refrigerate them until ready to serve.

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