Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
Can the sauce be made with refrigerated tofu instead of the boxed silken? The boxed is difficult to find where I live.
If you can find soft tofu in the refrigerated section, that will probably work. Be prepared to blend it longer to get a really smooth result. –Liz Turner, FOK editor in chief
I am not sure how to measure 8 oz of whole wheat bread. How many slices would that be? How many cups after it is cubed? How much would it be if I used a different type of bread?
I used a food scale. Loaf was 13 oz so what was left over made my measurement look right. Just weighted left over bread, 5 0z exactly. Bread pudding in oven now
Has anyone tried making this gluten free?
No but I’m going to try!