Tomato Bread Pudding
|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)|
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.
Serving size: Complete recipe
Calories 569 Calories from Fat 234
% Daily Value*
Total Fat 27 g40.8%
Saturated Fat 6.9 g34.3%
Trans Fat 0 g
Cholesterol 13.9 mg4.6%
Sodium 1628.6 mg67.9%
Total Carbohydrates 58 g19.5%
Dietary Fiber 5.8 g23.3%
Sugars 16.9 g
Protein 25 g50.8%
Vitamin A 16.1% Vitamin C 40.5%
Calcium 24.4% Iron 44.2%
*Based on a 2000 Calorie diet