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Snack Attacks
Robin Miller's Tips on Snacking in a Healthy Way
By Donna Smith
If desired, the bread pudding can be assembled and stored in the refrigerator (covered with plastic wrap) for up to 12 hours, making it the perfect prep-ahead breakfast for hungry guests! Just remove the pudding from the refrigerator 30 minutes prior to baking.
Cooking spray (preferably butter flavor)
12 slices white or whole wheat bread, cut into 1-inch cubes (remove crusts if desired)
8-ounce package light cream cheese, cut into cubes
10 eggs
2 1/2 cups reduced-fat (1 percent) milk
1/2 cup light brown sugar
1/3 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
2 teaspoons ground cinnamon, or more as desired
Preheat oven to 375 degrees F. Coat a 13x9-inch baking dish with cooking spray. In a large bowl, combine bread cubes and cream cheese cubes. Toss to combine. Transfer bread and cream cheese to prepared baking dish, spreading out to make an even layer. Set aside. In a large bowl, whisk together the eggs, milk, brown sugar, maple syrup, vanilla and salt. Whisk until brown sugar dissolves. Pour mixture over bread mixture. Sprinkle cinnamon over top. Bake 40 to 45 minutes, until a knife inserted near the center comes out clean. Let stand five minutes before slicing. Serves eight to 10.
Adapted from Quick Fix Meals. These wraps also make great sandwiches if you prefer to leave the bread thick and not rolled out. To jazz up the sandwich and make it more of a complete meal, add thinly sliced pears and watercress.
4 slices white or whole-grain bread
2 tablespoons honey
4 to 6 ounces thinly sliced smoked or baked ham
4 ounces thinly sliced Swiss cheese
Arrange bread slices on a flat surface and, using a rolling pin, roll out until 1/8-inch thick. Spread honey on one side of bread slice and top with ham and Swiss. Roll up and serve or refrigerate until ready to serve. Serves four.