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Savory Bread Pudding
by Chris Leishman

Ingredients

• 4 cups leftover bread stuffing
• 1 cup lowfat milk
• 1 cup liquid egg substitute
• 1 ounce Parmesan cheese, grated, 2 to 3 tablespoons
• 2 cups cooked vegetables, coarsely chopped: asparagus, broccoli, artichokes
• 1 cup grated lowfat cheese
  

Method

Preheat the oven to 350F.

Spray a medium-size baking dish with non-stick spray and distribute the stuffing evenly in the bottom. Whisk the milk, egg substitute, and Parmesan together and set aside. Sprinkle the vegetables and then the cheese over the stuffing. Pour in the milk mixture and bake until puffy and golden, about 45 minutes.

Yield: 6 Servings
Per serving: Calories 305; Fat 11.6 g; Saturated Fat 3.5 g; Cholesterol 11 mg; Sodium 639 mg; Carbohydrate 35 g; Dietary fiber 4 g; Sugars 7 g; Protein 16 g; Vitamin A 401 RE; Vitamin C 5 mg; Calcium 310 mg; Iron 3 mg. This recipe is 34% fat.

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Chris Leishman began her cooking career at Greens Restaurant, the renowned vegetarian restaurant in San Francisco. Her interest in health and nutrition eventually led her to UCSF Medical Center where she was the Recipe Development Coordinator for both the patient and retail foodservice. She led cooking classes for the Outpatient Weight Management group, the Heart Disease Reversal Program, and Millberry Student Program. Her work for Dr. Dean Ornish's Heart Disease Reversal Programled to the publication of her cookbook Recipes From the Heart.

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