4 servings
Ingredients:
2 cups unsweetened almond milk
4 eggs
1/3 cup all bran buds
5 tbsp splenda
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1 pinch table salt
Directions:
Preheat oven to 325F.
In a medium bowl combine eggs, splenda, cinnamon and salt. Gradually add the milk, mixing until thoroughly combined. Then add the vanilla. Set aside.
Divide the bran buds evenly into 4 small ramekins. Pour the egg/milk mixture evenly into the ramekins.
Place the ramekins into a pan and make a hot water bath by filling the
pan with hot water until it comes halfway up the outside of the ramekins.
Bake 40-50 minutes, or until a knife inserted in the center comes out clean.
Suggested Serving: Can be served plain, with fruit or cool whip.
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