Pecan-Raisin Bread Pudding
the Editors of Publications International, Ltd.
Yield
Makes 6 servings
Ingredients
1/2 | of a 1-pound loaf day-old French bread,* sliced 3/4 inch thick |
4 | tablespoons butter, divided |
3/4 | cup golden or dark raisins |
3/4 | cup cholesterol-free egg substitute |
1 | cup thawed frozen unsweetened apple juice concentrate |
2 | cups low-fat milk |
1 | tablespoon vanilla |
1/2 | teaspoon ground cinnamon |
1/4 | teaspoon ground nutmeg |
1/4 | teaspoon salt |
1/2 | cup coarsely chopped pecans |
No-sugar-added pourable fruit (optional) |
*Sour dough bread, Italian bread or one French bread baguette can be substituted.
Preparation
- 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.
- 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.
Nutritional Information
Fiber | 3 g |
Carbohydrate | 61 g |
Cholesterol | 159 mg |
Saturated Fat | 13 g |
Total Fat | 28 g |
Calories from Fat | 47 % |
Calories | 533 |
Protein | 11 g |
Sodium | 488 mg |
Dietary Exchange
Fruit | 1 |
Starch | 3 |
Fat | 6 |
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