Meeting grain requirements for your daily diet
Get creative with your daily diet and find new, fun recipes to meet nutritional daily values.
Bread pudding is a versatile dish that can be made from a variety of breads. While in the military I even made it from left over pancakes. Although at home, we don’t normally have dozens of left over pancakes that were cooked fresh that morning. We may however, have a loaf of bread available. Bread is a great way to meet our grain requirement for the day. According to the United States Department of Agriculture (USDA). The amount of grains you need to eat depends on your age, sex and level of physical activity. Most Americans consume enough grains, but few are whole grains. At least half of all the grains eaten should be whole grain.
The USDA also states that eating grains, especially whole grains, provides numerous health benefits. Michigan State University Extension says that people who eat whole grains as part of a healthy diet have a reduced risk of developing some chronic diseases. Grains provide many nutrients that are vital for the health and maintenance of our bodies.
This wonderful bread pudding recipe maximizes dessert potential. This dessert will serve approximately nine.
10 slices of whole grain bread
1 teaspoon vanilla extract
½ teaspoon cinnamon
3 egg whites
1 ½ cups skim milk
1/8 cup splenda blend
1/8 cup splenda brown sugar blend
¼ teaspoon nutmeg
¼ teaspoon cloves
2 teaspoons sugar
Preheat the oven to 350 degrees. Spray an 8x8 inch baking dish with vegetable oil spray. Lay the slices of bread in the baking dish in two rows, overlapping them like shingles. In a medium mixing bowl beat together the egg, egg whites, milk, both of the splenda blends, and the vanilla. Pour the mixture over the bread. In a bowl stir together the cinnamon, nutmeg, cloves and the 2 teaspoons of sugar. Sprinkle the Sugar Shaking over the bread pudding. Bake for 30 to 35 minutes until it has browned on top and is firm to the touch. Serve warm or at room temperature.
Wheat bread can be used in lue of whole grain bread.