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Recipe of the month
Greek Wrap

Recipe Details
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Breakfast Bread Pudding
Ingredients:
1/2 cup all purpose flour
1 1/2 cups fat-free milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
6 large eggs
10 slices French bread, (1-inch thick) cut into 1 inch cubes
4 ounces low-fat cream cheese, cut into ˝ inch cubes
Topping:
1 cup fresh or frozen blueberries or other fruit, thawed
1/2 cup water
2 tablespoons corn starch
1/4 cup powdered sugar
3 tablespoons melted butter or margarine
Directions: Preheat oven to 400°F.

Combine flour, milk, sugar, vanilla, salt, cinnamon, nutmeg and eggs in a large bowl and beat with an electric or hand mixer until smooth. Add bread cubes and stir until coated.

Pour bread mixture into a greased 9 x 9-inch baking pan. Drop cream cheese cubes evenly over the top. Cover and refrigerate up to 24 hours.

Bake uncovered for 25 to 30 minutes or until golden brown. Drizzle each serving with melted butter and fruit topping. Sift powdered sugar lightly over top.

To make topping:
Combine water, corn starch and sugar in a medium pan and cook over medium heat or in a microwave. Stir frequently until thickened. Add fruit and continue to heat until fruit is warm.
Servings: 8
Calories/Serving: 299
Nutrition: One serving provides approximately: 299 calories, 12 g protein, 36 g carbohydrates, 2 g fiber, 12 g fat (6 g saturated), 180 mg cholesterol, 66 mcg folate, 2 mg iron, 455 mg sodium
Source: Wheat Foods Council
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