Bread Pudding II Recipe - Cooking Index
Bread Pudding II Recipe - Cooking Index
Use a good, sturdy peasant-type bread for best results or experiment with other types of bread, like sourdough or semolina. The pudding will keep in the refrigerator, covered, for up to 2 days.
Courses: Dessert| 4 oz | 113g | Crustless 2-day-old whole-wheat bread - torn or sliced |
| Into bite-size pieces | ||
| 2 tablespoons | 30ml | Raisins - chopped |
| 1 cup | 237ml | Evaporated fat-free milk |
| 1 cup | 237ml | Low-fat (1%) milk |
| 2 | Eggs | |
| 1/4 cup | 40g / 1.4oz | Dark brown sugar - (firmly packed) |
| 2 teaspoons | 10ml | Vanilla extract |
| 1 1/2 teaspoons | 7.5ml | Cinnamon |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| 1/2 teaspoon | 2.5ml | Grated orange or lemon zest |
Spray an 8- by 8-inch baking pan with nonstick cooking spray. Arrange the bread pieces evenly in the prepared pan and sprinkle with the raisins.
In a medium bowl, beat together the milks, eggs, brown sugar, vanilla, cinnamon, nutmeg, and zest. Pour the mixture over the bread and refrigerate 30 minutes, periodically pressing the bread down with a spatula to help it absorb the liquid.
Preheat the oven to 325 degrees.
Pull the oven rack partly out. Place a large roasting pan on the rack; add the filled bread pudding pan. Carefully pour 1/2 inch boiling water into the roasting pan. Bake until the pudding is puffed and golden brown, about 45 to 55 minutes. Cool on a rack 10 minutes; serve hot, warm, or room temperature.
This recipe yields 6 servings. Serving size: 1 piece.
Exchanges Per Serving: 2 Carbohydrate.
Nutrition Facts: Calories 165; Calories from Fat 27; Total Fat 3g; Saturated Fat 1g; Cholesterol 73mg; Sodium 198mg; Carbohydrate 27g; Dietary Fiber 1g; Sugars 17g; Protein 9g.
Source:
American Diabetes Association at http://www.diabetes.org
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