Quince-and-Cranberry Bread Pudding

Recipe from

Nutritional Information

Calories 329
Caloriesfromfat 17 %
Fat 6.1 g
Satfat 0.9 g
Monofat 3.6 g
Polyfat 0.9 g
Protein 8.9 g
Carbohydrate 60.6 g
Fiber 1.5 g
Cholesterol 39 mg
Iron 2.2 mg
Sodium 321 mg
Calcium 129 mg

Ingredients

1/4 cup hazelnuts
1 1/4 cups fat-free milk
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
2 large egg whites
1 large egg
6 cups (1-inch-thick) cubed French bread
Cooking spray
1 cup diced cored peeled quince (about 1 quince)
1/2 cup apple cider
1/4 cup sweetened dried cranberries

Preparation

Preheat oven to 350°.

Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts; set aside.

Combine milk and next 7 ingredients (milk through egg) in a bowl. Add bread cubes; toss to coat. Let stand 15 minutes. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add quince; sauté 3 minutes. Add apple cider; reduce heat, and simmer 15 minutes or until liquid almost evaporates. Add quince, cranberries, and hazelnuts to bread mixture; toss gently to coat. Spoon into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 35 minutes or until set. Let stand 5 minutes before serving.

Note:

November 1997
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