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Cinnamon Apple-Raisin Bread Pudding
If you like, substitute cinnamon raisin bread for the white bread and omit the cinnamon and raisins from the pudding.
  • 1 pound McIntosh or Cortland apples, cut into 1/2-inch cubes
  • 1/3 cup raisins
  • 1/2 cup apple cider or juice
  • 2/3 cup packed dark brown sugar
  • 2-1/4 cups low-fat (1%) milk
  • 1/4 cup reduced-fat sour cream
  • 1 whole egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon cinnamon
  • 8 ounces white sandwich bread (about 8 slices), toasted and torn into large pieces

1. Preheat oven to 350°F.

2. In large skillet, combine apples, raisins, and cider. Bring to a boil over medium heat, reduce to a simmer, cover, and cook 5 minutes or until apples have softened.

3. Meanwhile, in large bowl, whisk together brown sugar, milk, sour cream, whole egg, egg white, vanilla, lemon zest, and cinnamon.

4. Place toast pieces in an 8-cup glass or ceramic baking dish along with apple mixture. Pour milk-egg mixture on top and bake 25 minutes, or until custard is just set and top is golden brown. Serve warm or at room temperature.


Nutritional Information
Per serving: 351 calories, 4.7g total fat, 2g saturated fat, 1g monounsaturated fat, 0.3g polyunsaturated fat, 3g dietary fiber, 9g protein, 70g carbohydrate, 42mg cholesterol, 302mg sodium.
Good source of: boron, calcium, riboflavin, thiamin.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
6

Prep Time
45