Fruited
Bread Pudding
|
Ingredients
6 slices
whole-wheat bread (cut into 1-inch cubes)
1 each McIntosh apple and Bosc pear (peeled, cored, and sliced, about
2 cups)
1 tablespoon lemon juice
1/2 cup raisins
3 cups skim or low-fat (1% milkfat) milk
2 large eggs
1 large egg white
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
2 tablespoons sifted confectioners sugar (optional)
|
|
Nutritional
Information
1 serving:
Calories 246
Saturated Fat 1g
Total Fat 3g
Sodium 273mg
Cholesterol 73mg
Protein 10g
Carbohydrate 47g
Fiber 5g
Introduction:
Ease into a Maine state of mind! This luscious
dessert can also be made with apricots,
peaches, pears, or apples. It's good for breakfast, too.
Serves 8 to 10.
Step 1:
Lightly grease an 11- x 9- x 2-inch baking
dish. Scatter half the bread cubes on the bottom.
In a medium-size bowl, toss the fruit with the lemon juice and raisins. Spoon
the fruit over the
bread and top with the remaining bread.
Step 2:
In a large bowl, whisk together the milk,
eggs, egg white, granulated sugar, vanilla, lemon rind,
and cinnamon and pour the mixture over the bread, pressing the cubes with the
back of a spoon
to soak them completely.
Step 3:
Cover with aluminum foil and let stand for
30 minutes at room temperature or overnight in
the refrigerator.
Step 4:
Preheat the oven to 350°F. Set the baking
dish in a large pan and add enough hot water to come
halfway up the sides of the dish. Bake, covered, for 30 minutes.
Uncover and bake 30 minutes more or until puffed and golden. Let cool to warm,
then dust with
the confectioners sugar if desired.
