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    Sourdough Ambrosia Bread Pudding


    Source of Recipe


    Internet

    List of Ingredients




    5 cups sourdough bread cubes
    3 cups skim or low-fat milk
    4 eggs
    2 egg yolks
    1 cup sugar
    1 tablespoon vanilla
    1 teaspoon grated orange peel
    1/2 teaspoon ground cinnamon
    2 cans (8 oz. each) pineapple tidbits in juice, drained
    1/3 cup raisins
    1/2 cup shredded coconut
    1/2 cup chopped toasted almonds*
    Cream or milk, optional

    Recipe



    Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients.

    Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired.

    Yield: 8 servings.

    *To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350°F oven, stirring occasionally, for 10 to 15 minutes.

    Note: For a puffier pudding, refrigerate several hours or overnight before baking.


 

 

 


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