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Pecan-Raisin Bread Pudding
Makes 6 servings
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Ingredients
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1/2
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of a 1-pound loaf day-old French bread,* sliced 3/4 inch thick
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4
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tablespoons butter, divided
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3/4
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cup golden or dark raisins
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3/4
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cup cholesterol-free egg substitute
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1
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cup thawed frozen unsweetened apple juice concentrate
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2
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cups low-fat milk
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1
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tablespoon vanilla
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1/2
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teaspoon ground cinnamon
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1/4
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teaspoon ground nutmeg
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1/4
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teaspoon salt
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1/2
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cup coarsely chopped pecans
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No-sugar-added pourable fruit (optional)
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*Sour dough bread, Italian bread or one French bread baguette can be substituted.
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Toast bread slices; spread with 2 tablespoons butter. Cut into 3/4-inch pieces. Brush 1 tablespoon butter onto bottom and sides of shallow 1-1/2-quart baking dish. Add bread and raisins; mix lightly. Combine eggs, apple juice concentrate, half-and-half, vanilla, cinnamon, nutmeg and salt; mix until well blended. Pour over bread mixture; press down bread pieces to saturate. Let stand 20 minutes.
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Preheat oven to 375°F. Place baking dish in larger shallow baking pan or roasting pan; add enough hot water to baking pan to come 1 inch up sides of casserole. Bake 30 minutes. Melt remaining 1 tablespoon butter. Add pecans; toss lightly to coat. Sprinkle over pudding. Continue baking 8 to 10 minutes or until pecans are toasted and pudding is set. Cool on wire rack. Serve warm or at room temperature with pourable fruit, if desired.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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533
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Calories from Fat
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47 %
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Total Fat
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28 g
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Saturated Fat
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13 g
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Cholesterol
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159 mg
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Carbohydrate
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61 g
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Fiber
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3 g
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Protein
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11 g
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Sodium
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488 mg
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Dietary exchanges
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3 Starch
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1 Fruit
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6 Fat
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