Cinnamon-Raisin Bread Pudding
Source of Recipe
From Miavita
Recipe Introduction
Yankees' manager Joe Torre asked Chef Beth Ginsberg to rework one of his favorite family recipes to meet healthy eating guidelines. This is her delicious adaptation.
List of Ingredients
- - No-stick cooking spray
6 cups 1-inch (2.5-cm) bread cubes (about 16 ounces/480 g), preferably from a sturdy French country-style loaf
2/3 cup (3 oz/90 g) dark raisins or currants
2 1/2 cups (20 fl oz/600 ml) 1 % vanilla soy milk
1 cup fat-free egg product
4 ounces (120 g) low-fat silken tofu
1/2 cup (3 1/2 oz/100 g) natural cane sugar
1 - whole vanilla bean, split lengthwise
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
Recipe
1 Spray a 2-quart (2-liter) baking dish with cooking spray.
2 Combine bread cubes and raisins and place in the prepared baking dish.
3 In a food processor, process soy milk, egg product, tofu and sugar until smooth. Scrape the seeds from the vanilla bean and add to the processor along with vanilla extract and cinnamon. Process to blend. Pour custard mixture over bread cubes, cover with plastic wrap and set aside to soak for 30 minutes.
4 Preheat the oven to 350 degrees F (175 degrees C).
5 Uncover the baking dish and set it in a roasting pan. Add enough water to the pan to come 1 1/2 inches (4 cm) up the sides of the baking dish. Bake for 1 1/2 hours, until the custard has set and the top is browned
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