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Solar Cooked Mini Bread Pudding

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Ingredients
  Currants 1 Teaspoon, dried
  Milk 2 Tablespoon
  Egg 1 1⁄2 Tablespoon, whisked
  Sugar 1 Tablespoon
  Bread 3⁄4 Cup (12 tbs), cubed
  Vanilla extract 3 Drop
Directions

GETTING READY
1. Take a 3 1/2 inch stoneware bowl in a larger glass bowl and place it on the reflector as in a solar cooker.

MAKING
2. In a bowl, mix in the bread,sugar,egg,milk and vanilla and place it in the smaller stone ware bowl.
3. Place the entire solar cooker in the sun and let it cook with an outside temperature of 66 degree Fahrenheit for 2 hours and 11 minutes.
4. Remove the lid and check the temperature with a food thermometer. The temperature is about 145 degree Fahrenheit.

SERVING
5 Place a dollop of whipped cream on top and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Global
Course: 
Dessert
Taste: 
Sweet
Feel: 
Smooth
Dish: 
Pudding, Bread
Restriction: 
Lacto Ovo Vegetarian
Cook Time: 
135 Minutes
Servings: 
1

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 162 Calories from Fat 35

% Daily Value*

Total Fat 4 g6%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 98.2 mg32.7%

Sodium 153 mg6.4%

Total Carbohydrates 27 g8.9%

Dietary Fiber 0.72 g2.9%

Sugars 17.3 g

Protein 6 g11%

Vitamin A 2.8% Vitamin C 3.4%

Calcium 6.2% Iron 5.7%

*Based on a 2000 Calorie diet

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Solar Cooked Mini Bread Pudding Recipe Video