Breakfast Bread Pudding
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
6 slices cinnamon-swirl bread or cinnamon-raisin bread
Nonstick spray coating
11/2 cups fat-free milk
3/4 cup refrigerated or frozen egg product, thawed
3 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1 51/2-ounce can apricot or peach nectar
2 teaspoons cornstarch
Recipe
1. To dry bread, place slices in a single layer on a baking sheet. Bake in a 325 degree F oven for 10 minutes, turning once. Cool on a wire rack. Cut into 1/2-inch cubes (you should have 4 cups).
2. Spray six 6-ounce custard cups with nonstick coating. Divide the bread cubes among the cups. In a medium bowl use a rotary beater or wire whisk to beat together the milk, egg product, sugar, vanilla, and nutmeg. Pour the milk mixture evenly over the bread cubes. Lightly press cubes down with fork or back of a spoon.
3. Place the custard cups in a 13x9x2-inch baking pan. Place pan in oven. Carefully pour hottest tap water available into the baking pan around the custard cups to a depth of 1 inch.
4. Bake in a 325 degree F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Remove the cups from the baking pan. Let stand for 15 to 20 minutes.
5. Meanwhile, for sauce, in a small saucepan gradually stir nectar into cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce the heat. Cook and stir for 2 minutes more.
6. To serve, loosen edges of puddings with a knife. Invert into dessert dishes. Serve topped with about 1 tablespoon warm sauce. Makes 6 servings
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