I’m delighted to report that today’s post features my first guest blogger! This guest post couldn’t have come at a better time with Matt and I fully engrossed with our new puppy. Aside from making dog treats for Maya, I have been neglecting my baking duties this month!
Elizabeth’s post features Egg Beaters, which is an egg substitute made of 100% egg whites. I often like to use substitutes as total or partial replacements for eggs in my baking. The bonus is a lower calorie finished product with no additional fat or cholesterol from the eggs. I even like to scramble them up on the weekend to give myself a break from my typical breakfast of oatmeal and a banana. Well enough of my two cents, I now turn it over to Elizabeth!
Ready for a vacation? What about going to Greece? Ok, this dessert may not help pay for your plane ticket to actually go to the Mediterranean, but it will bring a little piece of Greece to your kitchen in the form of a bread pudding. Orange, rosemary, honey, pita bread, currants, egg whites, vanilla, cinnamon, and almonds all help make this dish reminiscent of that ancient place. Eat this bread pudding for breakfast or even dessert. This is a perfect dish for summer!
Greek Islands Bread Pudding Recipe
Makes approximately six servings
1 medium orange
1-1/2 cups light soy milk or evaporated skim milk
1-1/2 cups lowfat (1%) milk
2 teaspoons dried rosemary
5 tablespoons honey, divided
3 whole wheat pita breads
10 tablespoons dried currants, divided
PAM Original No-Stick Cooking Spray
1-1/2 cups Egg Beaters Original (1-1/2 cups = 12 oz)
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons sliced almonds
Peel orange being careful not to break segments. Pull or trim away excess pith from peel; discard pith. Cover orange sections; set aside. Place peel in medium saucepan. Add soy milk, low-fat milk, rosemary and 3 tablespoons of the honey; cook over medium heat 10 minutes, stirring occasionally.
Spray 2-1/2 quart deep, round baking dish with cooking spray while heating milk. Cut the edge of each pita about two inches, then fill each with 3 tablespoons of the currants. Stack pitas on top of each other; cut the stack into 6 wedges. Arrange the stacked wedges in a circle around baking dish. If any currants fall out, add to dish.
Strain milk mixture into separate medium bowl; discard rosemary and orange peel. Whisk Egg Beaters, vanilla and cinnamon into milk mixture until blended. Pour over pita wedges. Let stand 30 minutes. Meanwhile, cut reserved orange into sections by cutting between membrane; cover and refrigerate.
Preheat oven to 350°F. Sprinkle almonds over dish, then drizzle with 1 more tablespoon of the honey. Bake 45 minutes, or until wooden pick inserted in center comes out clean.
Serve each stacked wedge warm or at room temperature topped with the remaining honey and remaining currants. Place a few orange sections to the side.
This is a guest post by Elizabeth L. on behalf of Egg Beaters. Visit http://www.eggbeaters.com/ to find easy breakfast recipes and breakfast casseroles.