Ever since Trader Joe’s moved into town I buy their challah rolls to make into french toast or bread pudding. [Side note: I tried to make my own challah loaf once but I used whole wheat flour, cut down on the sugar, and… it turned out like high-fiber whole wheat sandwich bread.] Anyways, one way to make bread pudding healthier is to sub silken tofu instead of eggs. I used to use Nasoya’s Silken Creations recipes but I think they must have discontinued the line and so I’ve had to start experimenting on my own. Also, my latest craze is meyer lemons. I bought a 2lb bag and in the past two weeks I’ve made lemon cream cheese bars (graham cracker crust), lemon mascarpone chess pie (gingersnap crust), and this recipe:
3-4 small lemons, preferably meyer
1/2 cup sugar
1 20 oz. tub silken tofu, drained
1/2 cup blueberries
1/2 cup white chocolate chips
2 challah or brioche rolls (7 oz. total)
Zest and juice the lemons straight into a blender jar. Add the tofu and sugar, and blend until everything is uniformly liquid. Cube the rolls into 1 inch pieces and spread them into an 8″x8″ pan. Add the blueberries and white chocolate chips. Spread the tofu batter over the bread pieces, and mix well with a spatula.
Pre-heat the oven to 350, and let the mixture sit for at least 10 minutes to let everything soak and meld. Bake for 40 minutes or until the corners start to brown and the center is set. Serve warm.