Monday, July 19, 2010

Breakfast Bread Pudding

I'm having a horrible time trying to get my pictures (with descriptions) from Mexico City up on my blog for some reason, so for now, I'll share a recipe. I got it from the Better Homes and Gardens cookbook Eat Well, Lose Weight.

Breakfast Bread Pudding

5 to 6 slices whole wheat cinnamon-swirl bread or cinnamon-raisin bread
Nonstick cooking spray
1 1/2 cups fat-free milk
3 eggs
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1 5 1/2 oz can apricot nectar or peach nectar (2/3 cup)
2 teaspoons cornstarch

1. Preheat oven to 325. Cut enough of the bread into cubes to make 4 cups. Place bread cubes in a shallow baking pan. Bake about 10 minutes or until bread is dry, stirring once. Cool on a wire rack.

2. Lightly coat six 6-ounce souffle dishes or custard cups with nonstick cooking spray. Divide bread crumbs among the prepared dishes. In a medium bowl combine milk, eggs, sugar, vanilla, and nutmeg; beat with a rotary beater or wire whisk. Pour milk mixture evenly over bread cubes. Press lightly with the back of a spoon to thoroughly moisten bread.

3. Place souffle dishes in a 13x9x2-inch baking pan. Place baking pan on oven rack. Carefully pour hot tap water into the baking pan around dishes to a depth of 1 inch.

4. Bake for 30 to 35 minutes or until a knife inserted near centers comes out clean. Transfer dishes to a wire rack. Let stand for 15 minutes.

5. Meanwhile, for sauce, in a small saucepan gradually stir apricot nectar into cornstarch until combined. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more.

6. If desired, remove puddings from souffle dishes. Spoon sauce over warm puddings. Makes 6 servings.

Make Ahead Directions: Prepare as above though step 2. Place souffle dishes in a 13x9x2-inch baking pan. Cover with plastic wrap. Chill overnight in the refrigerator. Uncover, add hot tap water to pan. Continue with steps 4 through 6.

My notes: I had a really hard time finding wheat cinnamon bread, so I just got Pepperidge Farm Cinnamon Swirl. I also used bigger souffle dishes that I use for chicken pot pies since that's what I had (the recipe ended up making 2 of them), and I had to cook them for around an hour. I guess you could also try to up the temperature if you are using bigger dishes.