In staying with the theme of portion control and lower calories I thought why not make individual portions of bread pudding…that taste like french toast! And I did some quick substitutions to make it a lower calorie option than the norm, without taking away from the taste!
Honestly I had a bunch of egg whites leftover from making sweet cream ice cream (something to look forward to!! hint hint ), and I really wanted to use the egg whites for something. I hate throwing food away. Luckily for the lonely egg whites I had a nice round loaf of whole wheat oat bread that was looking to be used also.
French Toast Bread Pudding Cups
nonstick cooking spray
5-6 slices whole wheat oat bread, round loaf
3 egg whites, 1 whole egg
1/4 cup sugar
1 cup nonfat milk
1 tsp vanilla extract
1 tsp cinnamon
1 gala apple, sliced thin
pure maple syrup
Spray muffin tins with non-stick cooking spray. Cube the bread and fill in muffin tins.
In a bowl whisk eggs & sugar until light. Add milk, vanilla, & cinnamon and whisk well. Pour over bread filled muffin tins evenly.
Intertwine two slices of apple and place on top of the bread filled muffin tins. Top the apples w/ 1/2 tsp maple syrup.
Cover with foil and refrigerate for at least 4 hrs (or overnight).
Slide the foil covered muffin tin into a cold oven, turn oven to 350. After 15 min gently pull off & discard tin foil. Continue to bake until pudding is puffed and golden brown, about 20 minutes more.
Let cool for 10 minutes, remove & serve w/ additional maple syrup if desired.
Makes 8 individual bread pudding cups.
Each individual cup is approximately 120 calories.