Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Warm Creole Bread Pudding




Source of Recipe


ConAgra Foods.


List of Ingredients




PAM® Original No-Stick Cooking Spray
8 ounces French bread, cut into 1/2" cubes
1/2 cup dried currants or dried apricots
3 cups milk
1 cup heavy or whipping cream
3/4 cup granulated sugar
1/2 cup Parkay® Original-stick, melted
1/3 cup orange-flavored liqueur
1/2 cup Egg Beaters® Egg Product, or 2 large eggs
1 teaspoon almond extract
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
Reddi-wip® Whipped Cream, (optional)


Recipe



Preheat oven to 350°F.
Coat an 8-inch square baking pan with cooking spray. In the baking pan, combine bread cubes and currants; set aside.
In large bowl, whisk together milk, cream, sugar, melted Parkay, liqueur, eggs, extracts, and nutmeg; pour over bread mixture. Cover and chill 4 hours or overnight.
Bake for 45 minutes or until set and golden brown. Cool slightly. Cut into squares. Serve warm topped with whipped cream if desired.