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Tomato Bread Pudding

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Ingredients
  Canned stewed tomatoes 1 1⁄2 Cup (24 tbs), drained, reserve 1/2 cup liquid, chopped
  Seasoned croutons 2 Ounce
  Reduced fat swiss cheese/Reduced fat cheddar cheese 2 Ounce, shredded, divided
  Thawed frozen egg substitute 1⁄2 Cup (8 tbs)
Directions

1. In medium mixing bowl combine tomatoes with reserved liquid, the croutons, 1 ounce cheese, and the egg substitute, stirring to combine.
2. Spray four 10-ounce microwavable custard cups with nonstick cooking spray and fill each cup with 1/4 of the tomato mixture. Top each with an equal amount of the remaining cheese.
3. Set cups in 8 x 8 x 2-inch baking dish and pour water into dish to a depth of about 2 inches. Cover and microwave on Medium (50%) for 8 minutes, rotating cups every 2 minutes. Let cool slightly.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday

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