This luscious Fruited Bread Pudding dessert can also be made with apricots, peaches, pears, or apples. It's good for breakfast, too.
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 milk or low-fat (1 percent) milk
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)
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.
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.
Cover with aluminum foil and let stand for 30 minutes at room temperature or overnight in the refrigerator.
Preheat the oven to 350 degrees. 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.
Recipe makes 8 to 10 servings.
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