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This recipe calls for eight ounces of country white bread. Buy a rustic loaf that weighs 16 ounces; once you remove the crust you will have eight ounces. Day-old bread works well for bread puddings because it has lost moisture and, thus, absorbs more liquid.

Joanne Weir
Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
10 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine brandy and fruit bits in a small saucepan; bring to a boil. Remove from heat; let stand 1 hour.

  • Combine milk, butter, vanilla, and nutmeg in a medium saucepan. Heat to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Combine 2/3 cup sugar, eggs, and egg yolks in a large bowl. Pour hot milk mixture into egg mixture in a slow, steady stream, stirring constantly with a whisk. Return milk mixture to saucepan over medium-low heat, stirring constantly, until thickened (about 6 minutes).

  • Combine bread and fruit mixture in a large bowl; pour milk mixture over bread mixture. Transfer bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Place dish in a 13 x 9-inch baking pan; add hot water to larger dish to a depth of 1 inch. Bake at 375° for 45 minutes or until set. Sprinkle with powdered sugar.

Nutrition Facts

272 calories; calories from fat 26%; fat 8g; saturated fat 3.7g; mono fat 2.5g; poly fat 1g; protein 7.5g; carbohydrates 41.6g; fiber 1g; cholesterol 138mg; iron 1.4mg; sodium 195mg; calcium 106mg.
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