Pudding: Fruit Bread Pudding
Source of Recipe
Beaumont
List of Ingredients
10 slices day-old bread, see Note
1/2-pound to 1-pound fruitcake, crumbled in bite-size pieces
8 eggs
1 1/4 cups sugar
1 quart milk
1 tablespoon vanilla
Recipe
Note: Use all white bread, all cinnamon-raisin bread, or a combination of the two. Leave bread out overnight.
Preheat oven to 350 degrees.
Heavily butter a 9-by-11-inch or 9-by-13-inch baking pan. Crumble bread into bite-size or larger pieces and place in baking pan. Top with the fruitcake.
Lightly whisk the eggs. Whisk in the sugar, milk and vanilla. Don't overmix custard.
Pour custard over bread and fruitcake and let sit for about 10 minutes.
Place the baking pan in a larger pan and fill larger pan (up to about 1 inch in depth) with boiling water. Place pans in oven and bake for 45 minutes to 1 hour. (If using a different pan, the middle will take quite a bit longer to set , perhaps even up to 45 minutes longer.)
Serve warm or at room temperature.
Serves 12-16)
Nutritional analysis per serving: 227 calories, 6 grams fat, 36 grams carbohydrates, 7 grams protein, 116 milligrams cholesterol, 179 milligrams sodium, 25 percent of calories from fat
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