Responsibly Sweet

It is common knowledge that I have a high-calorie habit. I bake. While Julie and I urge people not to think in terms of "good food, bad food" and are proponents of everything in moderation, it is still a good idea to be wise with your baked goods. Luckily, there are resources such as Cooking Light that publish tried and true recipes, helping the aspiring chef become health savvy. These recipes cut calories and fat without sacrificing flavor. It's a beautiful concept for people like me who just can't let the Kitchenaid stand idle!

White Chocolate Blueberry Bread Pudding:

2/3 C sugar

3 large eggs, lightly beaten

2 1/2 C reduced fat (2%) milk

3/4 C white chocolate chips

1 t vanilla extract

1 t almond extract (here, I am heavy handed)

1/2 t ground cinnamon

10 C bread, cut in 1-inch cubes (I used Challah)

1-2 C blueberries, fresh or frozen

Cooking Spray

1. Preheat oven to 350

2. Combine sugar and eggs in large bowl, mixing with whisk. Heat milk over medium-high heat in small saucepan until 180 degrees or tiny bubbles form around edges of pan. Remove from heat and stir in white chocolate until melted. Gradually add hot milk mixture to sugar mixture, stirring constantly. Add vanilla, almond, and cinnamon. Add bread, tossing to coat. Let stand 30 minutes, tossing occassionaly.

3. Add blueberries to bread mixture and spoon into a greased 8-inch. Bake 40 minutes or until set. Serve warm.