Follow these steps for perfect results
cholesterol free egg substitute
skim milk
vanilla extract
finely grated lemon peel
finely grated
I Can't Believe It's Not Butter!(R) Spread
light brown sugar
firmly packed
prepared angel food cake
cut into cubes
fresh blueberries, raspberries, blackberries and/or sliced strawberries
Preheat oven to 350°F (175°C). Grease an 11 x 7-inch baking dish.
In a medium bowl, whisk together the egg substitute, skim milk, vanilla extract, and lemon peel until well combined.
In a glass measuring cup, microwave the I Can't Believe It's Not Butter!(R) Spread and light brown sugar on HIGH for 30 seconds. Stir until the sugar is dissolved.
Slowly whisk the melted butter mixture into the egg mixture.
Arrange the cubed angel food cake and fresh berries in the prepared baking dish.
Pour the egg mixture evenly over the cake and berries, gently pressing the cake down to ensure it is coated.
Cover the dish with aluminum foil.
Bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until a knife inserted into the center comes out clean.
Serve warm, optionally with nonfat dairy whipped topping.
Expert advice for the best results
Use a variety of berries for a more complex flavor.
Allow the bread pudding to cool slightly before serving to prevent it from falling apart.
Add a sprinkle of powdered sugar for an elegant presentation.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and baked just before serving.
Garnish with fresh berries and a dusting of powdered sugar.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Its sweetness complements the dessert's fruity flavors.
Discover the story behind this recipe
Bread pudding is a popular comfort food in many cultures.
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