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Old Fashioned Vanilla Bread Pudding With Winter Fruit

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  Vanilla bean 6 Inch, split lengthwise
  2% low fat milk 1 1⁄2 Cup (24 tbs)
  Boiling water 1⁄2 Cup (8 tbs)
  Chopped mixed dried fruits 1⁄2 Cup (8 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Margarine 1 Tablespoon, melted
  Italian bread slice 10 (1/2 Inch Thick, About 6 1/2 Ounce)
  Vegetable cooking spray 1
  Evaporated skimmed milk 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Eggs 2
  Egg whites 2

Scrape seeds from vanilla bean; place the seeds and bean in a small heavy saucepan.
Pour 2% low-fat milk into pan, and cook over medium-low heat to 180° or until tiny bubbles form around edge of pan (do not boil).
Remove from heat; let cool.
Discard bean.
Combine boiling water, mixed fruit, and raisins in a small bowl; cover and let stand 30 minutes or until softened (do not drain).
Preheat oven to 350°.
Brush margarine over bread slices; place bread on a baking sheet.
Bake for 10 minutes or until lightly toasted.
Arrange half of bread in-an 8-inch square baking dish coated with cooking spray, tearing bread slices to fit dish.
Spoon softened fruit and soaking liquid over bread; top with remaining bread.
Combine the vanilla-milk mixture, evaporated milk, and remaining 5 ingredients in a medium bowl; stir well with a wire whisk.
Pour over bread, pressing gently with a spoon to moisten.
Cover dish, and place in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
Bake at 350° for 30 minutes.
Uncover and bake an additional 20 minutes or until set.

Recipe Summary

Cook Time: 
2 Minutes

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Old Fashioned Vanilla Bread Pudding With Winter Fruit Recipe