Pecan-Raisin Bread Pudding the Editors of Publications International, Ltd.
Makes 6 servings
|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|
|1/2||teaspoon ground cinnamon|
|1/4||teaspoon ground nutmeg|
|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.
- 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.
|Saturated Fat||13 g|
|Total Fat||28 g|
|Calories from Fat||47 %|
Check out more recipes for Southern