Recipe by Cooking Light November 1997

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

329 calories; calories from fat 17%; fat 6.1g; saturated fat 0.9g; mono fat 3.6g; poly fat 0.9g; protein 8.9g; carbohydrates 60.6g; fiber 1.5g; cholesterol 39mg; iron 2.2mg; sodium 321mg; calcium 129mg.
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