Ingredients

4 slices toasted reduced-calorie bread
2 tablespoons reduced-fat peanut butter
2 tablespoons spreadable fruit spread
1 (4 –serving) package Jell-O sugar-free instant vanilla pudding mix
2 cups skim milk

Directions

1. Spread each slice of toast with 1 ? teaspoons each of peanut butter and spreadable fruit spread. Cut into small cubes. Evenly divide cubes among 4 dessert dishes.
2. In a medium bowl, combine dry pudding mix and skim milk. Mix well using a wire whisk. Pour ? cup pudding mix over toast cubes in each dish. Cover and refrigerate at least 1 hour.
Joanna Lund loves bread pudding so much, she developed this easy version to have for breakfast. It is best if refrigerated overnight. She uses Peter Pan brand peanut butter.
Breakfast Bread Pudding
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