Fruity Bread Pudding
Makes 8 to 10 servings
All over the country there are many versions of bread pudding. We're proud of this version, not only because it tastes wonderful, but because it's low-cal and low fat!
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
8 cups dry bread cubes (see Note)
4 cups chilled evaporated skim milk
1 cup egg substitute
1 cup White Grape Syrup (see recipe below)
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
vegetable oil cooking spray
3 red apples, peeled, cored and thinly sliced
1 cup raisins
how to prepare
Place the bread cubes into a large bowl and set aside.
In another bowl whisk together the skim milk, eggs, White Grape Syrup , vanilla, cinnamon, and nutmeg until the dry spices are completely absorbed by the liquid. Whip the mixture in batches in a blender at high speed for 1 minute and pour over the bread cubes. Set the bowl aside for 3 to 4 hours, stirring occasionally, until the bread is completely soggy.
Preheat the oven to 350°.
Spray a 9 x 9 x 2-inch baking pan with the vegetable-oil spray. Arrange the apple slices in rows across the bottom of the pan, and sprinkle the raisins evenly over the apples. Carefully spoon the bread cube mixture over this and bake for 30 minutes. Serve warm.
Note: Use day-old bread because it will soak up the egg/milk mixture better than fresh, moist bread. Or dry the bread in a 200° oven for about 15 minutes. Try not to brown the bread-you want it dry, not toasted.Copyright 1993 by Paul Prudhomme