Although traditional bread pudding can be quite heavy, the eggs in this lighter version are the only source of fat.
Recipe Ingredient Details:
6 cups cubed French bread (day-old is preferred)
3/4 cup dried cherries, divided
2- 1/2 cups hot water
3 eggs, lightly beaten
1 14-ounce can fat-free sweetened condensed milk
1 tablespoon freshly grated orange zest (requires about two medium oranges)
1 tablespoon vanilla extract
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon cornstarch
1 cup fresh orange juice (requires about three medium oranges)
Heat oven to 350°F. Coat a 9-inch square pan or 10-inch round baking dish with cooking spray; fill with bread cubes mixed with half the cherries. Sprinkle remaining cherries on top.
Combine water, eggs, condensed milk, orange zest, vanilla, spices, and salt in a bowl. Mix well and pour over bread. Bake for 45 minutes.
For sauce, combine sugar and cornstarch in a small saucepan. Add orange juice and cook over medium heat until thickened, stirring occasionally. Serve warm over bread pudding.
Recipe Additional Notes:
Calories 341,Fat 3,Perfat 7,Cholesterol 80,Carbo 70,Protein 9,Fiber 2,Sodium 261
Thu, 2012-11-15 07:00