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Quince-and-Cranberry Bread Pudding

Yield 6 servings

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.