Zesty Bread Pudding
|Low fat milk/Whole milk||1 Cup (16 tbs)|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Sugar substitute/2 1/2 tablespoons granulated fructose||1 Tablespoon|
|Egg substitute/4 eggs, lightly beaten||1 Cup (16 tbs)|
|Crustless white bread slice||8|
|Crustless white bread slice||4 , toasted|
|Cinnamon sugar||1 Teaspoon|
|Walnut halves||15 , coarsely chopped|
|Grated orange zest/Thinly sliced and snipped / grated lemon zest||1 Teaspoon, or thinly sliced or snipped|
|Ground nutmeg||1⁄2 Teaspoon|
Preheat oven to 350Â°.
Butter the bottom and sides of an ovenproof 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Melt margarine in a medium saucepan.
Add milk, cream, vanilla, and sugar substitute.
Scald, but do not boil.
Remove from stove.
When slightly cool, mix in egg substitute and set aside.
Cut all the bread into thin strips.
Arrange a layer of untoasted bread on the bottom of the prepared pan.
Use enough to cover the bottom.
Sprinkle half of the cinnamon sugar over the bread.
Evenly place some raisins, walnuts, and zest on top.
Using toasted bread, do the same for the second layer.
Cover these two layers with some of the custard liquid.
Use toasted bread for the third layer.
Place the rest of the raisins, walnuts, and zest on top.
The last layer will be an arrangement of untoasted slices of bread.
Pour the rest of the custard on top evenly so that all the bread is moistened.
Lightly sprinkle nutmeg on top.
Before placing the pudding into the oven, place the baking dish in a larger pan that is one-third full of water.
This will prevent the bread pudding from burning and help it retain moisture.
Bake for 45 to 55 minutes or until knife inserted in center comes out clean.
Crust on top should be golden brown.