Name: Protein Bread Pudding with Vanilla Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slices Sprouted Grain Bread; 1/2 cup Liquid Egg Whites; 6 ounces Non-fat Plain Greek Yogurt; 1/4 cup Unsweetened Almond Milk; 1 teaspoon Vanilla Extract; 1/2 teaspoon Ground Cinnamon; 1 tablespoon Monk Fruit Sweetener

Protein Bread Pudding with Vanilla Yogurt

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

YOUR SOLIN GENERATED RECIPE

Protein Bread Pudding with Vanilla Yogurt

Sprouted bread cubes soaked in a vanilla-cinnamon custard and baked until golden, served with a dollop of creamy vanilla yogurt.

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NUTRITION

Protein

41.4g

Fat

1.7g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Sprouted Grain Bread

1/2 cup Liquid Egg Whites

6 ounces Non-fat Plain Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 teaspoon Vanilla Extract

1/2 teaspoon Ground Cinnamon

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or baking dish.
2
Cut the sprouted grain bread into 1-inch cubes and place them in a medium mixing bowl.
3
In a separate bowl, whisk together the liquid egg whites, almond milk, half of the vanilla extract, cinnamon, and monk fruit sweetener.
4
Pour the egg mixture over the bread cubes and toss gently until the bread has fully absorbed the liquid.
5
Transfer the soaked bread into the prepared baking dish and bake for 20-25 minutes until the custard is set and the top is lightly toasted.
6
While the pudding bakes, stir the remaining vanilla extract into the Greek yogurt.
7
Remove the bread pudding from the oven and let it cool for a few minutes before topping with the creamy vanilla yogurt.