Archive for Wednesday, January 24, 2001

Pudding and pie

Sweet variations give bread pudding a new taste

January 24, 2001

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One bread pudding represents a wholesome comfort-food treat for a chilly day. Having three recipes to choose from helps make sure the variation you make is just what you want.

Bread pudding is one of those warmly traditional desserts that usually don't call for much fancy effort from the cook. The versions here all contain the basic bread and eggs you would expect, plus some brown sugar.

One recipe calls for prepared peach pie filling, to give a fruity bonus to a winter dish. A "homestyle" recipe includes raisins for a nutritional boost. The third, a winner from a bread booklet, enriches its mixture with your choice of butterscotch, caramel or fudge ice cream sauce.

Peach Bread Pudding



4 cups French bread, cubed

3 large eggs, beaten

2 cups fat-free milk

1/2 cup granulated sugar

1/2 teaspoon almond extract

21-ounce can peach pie filling

1/2 teaspoon cinnamon

2 tablespoons brown sugar

2 tablespoons sliced almonds

1 1/2 teaspoons butter, sliced into pieces

Preheat oven to 350 F.

Coat an 11-inch-by-7-inch baking pan with cooking spray. Spread bread cubes in pan. Whisk together eggs, milk, granulated sugar and almond extract. Stir in pie filling, reserving 1/2 cup for use as a topping if desired. Pour mixture over bread cubes; press into bread with back of spoon.

Combine cinnamon and brown sugar and sprinkle on top of bread mixture. Add sliced almonds and dot with butter. Bake 50 to 55 minutes until knife inserted in center comes out clean. Serve warm with peach pie filling on top if desired.

Cover and refrigerate any leftovers for up to 3 days.

Makes 8 servings.

Nutrition information per serving: 259 cal., 7 g pro., 50 g carbo., 2 g fiber, 4 g fat, 83 mg chol., 235 mg sodium.

Homestyle Bread Pudding With Raisins



2 1/2 cups skim milk

3 tablespoons butter or margarine

3 eggs

1/2 cup white sugar

1/4 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 1/2 teaspoons vanilla extract

6 cups soft bread cubes (1/2-inch cubes)

3/4 cup seedless raisins

Lemon Sauce, if desired (recipe follows)

Preheat oven to 350 F.

Add butter to milk and scald. In mixing bowl, beat eggs; add sugars, salt, cinnamon and vanilla. Mix well. Stir in bread cubes and raisins.

Spray 9-inch-by-9-inch baking dish with nonstick spray. Pour bread mixture into pan; place dish in pan of hot water (1 inch deep). Bake at 350 F for 50 to 55 minutes or until knife inserted in center comes out clean. Serve warm, with Lemon Sauce or cream, if desired.

Lemon sauce



1 cup water

1/3 cup sugar

1 tablespoon plus 1 teaspoon cornstarch

1 tablespoon butter or margarine

1/2 teaspoon grated lemon rind

1 1/2 tablespoons lemon juice

1/2 teaspoon salt

Combine water, sugar and cornstarch in a heavy saucepan. Bring to a boil and cook until thick, stirring constantly. Remove sauce from heat and stir in butter, lemon rind, juice and salt.

Makes 9 servings.

Nutrition information per serving with lemon sauce: 214 cal., 5 g pro., 38 g carbo., .5 g fiber, 5.5 g fat, 74 mg chol., 275 mg sodium.

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