Fruited Bread Pudding
|Whole wheat bread slices||6 , cut into 1 inch cubes|
|Mcintosh apples||1 , peeled, cored and sliced|
|Bosc pear||1 , peeled, cored and sliced|
|Lemon juice||1 Tablespoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Skim milk/1 % low fat milk||3 Cup (48 tbs)|
|Egg white||1 Large|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Sifted confectioners' sugar||2 Tablespoon|
1 Lightly grease an 11"x9"x 2" bakingdish.
Scatter half the bread cubes on the bottom.
In a medium-size bowl, toss the fruit with the lemon juice and raisins.
Spoon the fruit overthe bread and top with the remaining bread.
2 In a large bowl, whisk together the milk, eggs, egg white, granulated sugar, vanilla, lemon rind, and cinnamon and pourthe mixture overthe bread, pressing the cubes with the back of a spoon to soak them completely.
Cover with aluminum foil and let stand for 30 minutes at room temperature or overnight in the refrigerator.
3 Preheat the oven to 350° F.
Set the baking dish in a large pan and add enough hot water to come halfway up the sides ofthe dish.
Bake, covered, for 30 minutes.
Uncover and bake 30 minutes more or until puffed and golden.
Let cool to warm, then dust with the confectioners sugar if desired.