Protein Bread Pudding with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein Bread Pudding with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Protein Bread Pudding with Greek Yogurt

A guilt-free, protein-packed dessert twist on traditional bread pudding. Tender cubes of whole wheat bread meld with a delicate sweet potato mash and a custardy blend of whole egg and egg whites, all embraced by a creamy swirl of Greek yogurt. Enhanced with a hint of vanilla and warm cinnamon, this dessert offers a unique balance of natural sweetness and a satisfying protein boost.

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NUTRITION

396kcal
Protein
38.5g
Fat
6.6g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Wheat Bread (50g)

1 whole Egg

3 Egg Whites

200g Nonfat Greek Yogurt

30g Mashed Sweet Potato

1 tsp Vanilla Extract

1 tsp Cinnamon

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small baking dish.

  • 2

    Cut the whole wheat bread into small cubes and place them in a mixing bowl.

  • 3

    In a separate bowl, mash the baked sweet potato until smooth. Add the vanilla extract and cinnamon, mixing well.

  • 4

    Whisk together the whole egg and egg whites until fully combined, then stir in the sweet potato mixture.

  • 5

    Pour the egg and sweet potato custard over the bread cubes, ensuring all pieces are well-coated. Gently fold in the Greek yogurt, aiming for a marbled effect rather than complete blending.

  • 6

    Let the mixture sit for about 5 minutes so the bread can absorb the custard.

  • 7

    Transfer the mixture to the prepared baking dish and bake for 20-25 minutes, or until the custard is set and the top starts to turn golden.

  • 8

    Remove from the oven, allow to cool slightly, and serve as a unique, protein-rich dessert.

Protein Bread Pudding with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein Bread Pudding with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Protein Bread Pudding with Greek Yogurt

A guilt-free, protein-packed dessert twist on traditional bread pudding. Tender cubes of whole wheat bread meld with a delicate sweet potato mash and a custardy blend of whole egg and egg whites, all embraced by a creamy swirl of Greek yogurt. Enhanced with a hint of vanilla and warm cinnamon, this dessert offers a unique balance of natural sweetness and a satisfying protein boost.

NUTRITION

396kcal
Protein
38.5g
Fat
6.6g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Wheat Bread (50g)

1 whole Egg

3 Egg Whites

200g Nonfat Greek Yogurt

30g Mashed Sweet Potato

1 tsp Vanilla Extract

1 tsp Cinnamon

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small baking dish.

  • 2

    Cut the whole wheat bread into small cubes and place them in a mixing bowl.

  • 3

    In a separate bowl, mash the baked sweet potato until smooth. Add the vanilla extract and cinnamon, mixing well.

  • 4

    Whisk together the whole egg and egg whites until fully combined, then stir in the sweet potato mixture.

  • 5

    Pour the egg and sweet potato custard over the bread cubes, ensuring all pieces are well-coated. Gently fold in the Greek yogurt, aiming for a marbled effect rather than complete blending.

  • 6

    Let the mixture sit for about 5 minutes so the bread can absorb the custard.

  • 7

    Transfer the mixture to the prepared baking dish and bake for 20-25 minutes, or until the custard is set and the top starts to turn golden.

  • 8

    Remove from the oven, allow to cool slightly, and serve as a unique, protein-rich dessert.