Coffee Cake Bread Pudding recipe
| Serves | 4 |
| Prep time | 1 hour |
| Cook time | 30 minutes |
| Total time | 1 hour, 30 minutes |
| Meal type | Dessert |
| Allergy list | Egg |
| Misc | Serve Hot |
| Description | This healthy coffee cake bread pudding uses delicious Weight Watchers coffee cakes and fresh apples. It has just 5 Weight Watchers points and under 200 calories per serving. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 3 weight watchers coffee cakes (cut into 1/4 inch dice)
- ½ apple (Granny Smith - peeled, cored, and cut into 1/4 inch dice)
- 3 tablespoons golden raisins
- 1 large egg
- 1 large egg white
- ¾ cup 1% milk
- ¼ cup non-fat sour cream
- ¼ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1 tablespoon sugar
- 1 pinch kosher salt
Directions
Step 1
Spray four 1/4 cup ramekins with non-stick cooking spray. (I forgot this step and they didn't stick.)
Step 2
In a large mixing bowl, toss coffee cake cubes, apples, and raisins with two wooden spoons until evenly combined. Divide mixture evenly among ramekins. (The mixture should go right up to the top of the ramekins.)
Step 3
Combine the rest of the ingredients in the empty mixing bowl. Whisk quickly until thoroughly combined. (The sour cream wants to clump up so be diligent about mixing.) Pour 1/4 of the liquid into each ramekin. Press all ingredients down with a spoon so they are submerged in the liquid.
Step 4
Refrigerate ramekins for 45 minutes and allow the oven to preheat to 180ºC / 350ºF / Gas Mark 4.
Step 5
Right before the 45 minutes of chilling is complete, bring a pot of water to the boil.
Step 6
Remove ramekins from refrigerator and transfer to a 23 x 33cm (9 x 13") baking dish. Carefully pour the boiling water into the baking dish until the ramekins are submerged in 1" of water.
Step 7
Put dish into the preheated oven and bake for 30 minutes, or until the puddings spring back when touched and no longer appear gooey on the top.
Step 8
Remove the baking dish from the oven. Carefully remove the ramekins from the water bath and allow to cool for at least 20 minutes before serving. You can refrigerate any leftovers for up to 3 days.
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