- 3 extra-large eggs
- 1/3 cup sugar
- 1 1/2 cups low-fat buttermilk
- 1 1/2 cups nonfat milk
- 1 teaspoon vanilla extract
- 8 slices light buttermilk bread, cut into 1-inch pieces
- Ground nutmeg
- 16 ounces unsweetened frozen strawberries, thawed
- Lemon juice
- Low-calorie sugar substitute
- Preheat oven to 325°F. Whisk eggs and sugar to blend in large bowl. Beat in both milks and vanilla. Add bread and let stand 5 minutes. Transfer mixture into 7×11-inch baking dish. Sprinkle top of bread pudding lightly with nutmeg. Place baking dish in large pan. Add enough water to pan to come 1 inch up side of baking dish. Bake until pudding is set in center, approximately 1 hour 15 minutes. Cool completely. Serve with Strawberry Sauce.
- Puree strawberries in blender or processor until smooth. Add enough lemon juice to season to taste. Add enough sugar substitute to sweeten to taste. (Can be prepared 4 days ahead; chill.)
- Makes about 1 3/4 cups.