| Total sodium per serving: 115mg |
Total calories per serving: 369 |
Servings: 1 |
Ingredients
- 5 tablespoons 1% milk1 large egg
- 1 pkg Splenda or use 1 tbsp sugar
- ¼ teaspoon ground cinnamon
- ¼ tsp vanilla extract
- 1 tablespoon dried cranberries
- 1 slice low sodium homemade bread (56g)
- 1 tbsp unsalted butter
Directions
1. Spray a microwavable mug with non-stick spray.
2. In a bowl mix together the milk, egg, sugar, cinnamon and vanilla until well combined.
3. Butter the slice of bread and cut the bread into small cubes.
4. Add the bread cubes and cranberries to the milk mixture and stir until the bread is well coated.
5. Leave the mixture on the counter for about 10 minutes, stir a few times to make sure the bread is starting to break down.
6. Pour the mixture into the prepared mug and microwave on high for about 1½-2 minutes or until the top is no longer gooey.
7. Tip out into a bowl and let it cool for a few minutes before adding milk or cream, if desired..
Makes 1 serving, 369 calories, 115mg sodium, 25.2g carbs
Original recipe found on biggerbolderbaking.com/bread-butter-pudding-mug, rewritten and adapted for low sodium.
