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Cinnamon Raisin Bread Pudding




Source of Recipe


Internet


List of Ingredients




8 slices cinnamon-raisin bread
1/4 cup dried currants
2 tsp. grated orange zest
2 bananas
1-1/2 cups lowfat milk
1/2 cup lightly packed brown sugar
2 eggs
1 tsp. vanilla
1/8 tsp. ground nutmeg (see note)


Recipe



Preheat the oven to 350 F. Prepare an 8-inch square baking dish with cooking spray.
Tear the bread slices each into 8 pieces and place in a large bowl. Add the currants and orange zest. Set aside.
In a blender, puree the bananas; there will be about one cup. Add the milk, sugar, eggs, vanilla and a few gratings of nutmeg. Blend until well combined. Pour the banana mixture over the bread and mix with a rubber spatula to combine well.
Pour the bread mixture into the prepared baking dish. Let it sit for 15 minutes.
Bake the pudding until it is slightly puffed and a knife inserted into the center comes out clean, about 30 minutes. Let the pudding sit 30 minutes before serving, or cool until lukewarm. Cut into six pieces and serve.

NOTE: Freshly grated nutmeg has far more flavor than when it is bought already ground. Whole nutmeg keeps for years, and is worth buying at specialty food stores.