Food Security and Sustainability
Bread pudding is a comfort food for many people. This version uses Philadelphia-style soft pretzels cut in cubes.
Vegetable oil cooking spray
4 cups, Philadelphia-style soft pretzels, diced into 1-inch cubes (thaw first if using frozen pretzels)
1½ cups liquid egg substitute
2½ cups nonfat milk
½ cup chocolate syrup
1 tablespoon vanilla extract
1½ teaspoons cinnamon
½ cup semisweet chocolate chips
Before you begin: Wash your hands.
- Spray a 13-by-9-by-2-inch baking dish with cooking spray. Poke holes in the soft pretzels with a fork, then cut or break the pretzels into 1-inch pieces and place in the baking dish.
- Whisk together egg substitute, nonfat milk, chocolate syrup, vanilla extract and cinnamon; mix well. Pour over pretzels and stir to coat. Let stand for 1 hour to allow the pretzels to absorb some of the liquid mixture.
- Preheat oven to 325°F (162°C). Cover the baking dish with foil and bake 30 minutes. Uncover and sprinkle with chocolate chips. Bake an additional 25 minutes or until browned and puffed and a knife comes out clean when poked.
The holes in the pretzels are necessary so the nonfat milk and egg substitute mixture can be fully absorbed, creating the traditional bread pudding texture. The nonfat milk in this recipe adds calcium. Chocolate, especially dark chocolate, contains antioxidants and flavonoids, so if chocolate is a favorite of yours, enjoy in small doses.
Nutrition InformationServing size: 1/12 of pan
Calories: 190; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 410mg; Total Carbohydrate: 31g; Dietary Fiber: 1g; Protein: 8g.
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