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Wheat Bread Pudding a la' PralinePies, Pastries & Desserts
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Submitted by Maw-Maw for Chrissy
on Wednesday, January 29, 2003
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| Makes: | 24 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 50 minutes |
| Ready In: | 1 hour, 10 minutes |
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Old fashioned bread pudding with a different look but wonderful taste less a few calories. I made this when my children were on vacation snowboarding in Lake Tahoe. |
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| Ingredients |
| 1/2 of a loaf of Wheat French Bread |
3 eggs beaten |
| 1/2 cup granualted white sugar |
1/2 cup splenda |
| 2 1/2 cup milk |
2 tsp cinnamon |
| 1 tsp nutmeg |
1 tsp vanilla |
| See a surprise ingredient in the last part of the directions that is totally optional |
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| | | Directions | Tear the wheat bread into small pieces and place in a 9x13 or 8x8 pan. In a bowl, combine the sugar, cinnamon and nutmeg. Combine with the eggs adding the milk and vanilla. Pour the mixture over the bread pieces.
(Note you could put to bake now if you wanted and were rushed for time and also white French maybe substituted for wheat). I like to place the mixture aside or in the icebox and let the wet ingredients be absorbed into the bread before baking.
When ready to bake, bake at 350 degrees for 50 minutes to an hour.
Want to be a little decadent and give up all the calories you saved by using splenda and wheat bread? Before baking the pudding, break pecan pralines in a ziplock, then take the crumbles and spread over the bread mixture. Bake as usual. Your taste buds will cut flips! |
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