BREAD PUDDING
Bread pudding should be a light dessert, but most recipes have too much bread and too much sugar and produce a dessert with the texture of turkey stuffing. I've developed an easy recipe that produces a good looking and great tasting light dessert.
Mark Tarses
Ingredients:2 slices cubed whole wheat bread, crusts removed
2 cups whole milk
2 tablespoons butter
1/2 cup sugar
1/2 teaspoon cinnamon
2 eggs, slightly beaten with wire whisk
1 teaspoon vanillaHeat oven to 350 degrees.
Spray 6 - 6 ounce ramekins with Pam.
Put bread in a large bowl.
Combine milk and butter in 1 quart saucepan. Heat just until the butter is melted.
Pour milk and butter over bread and let stand 5 minutes.
Mix cinnamon and sugar together.
Stir in remaining ingredients.
Put mixture into ramekins with soup ladle.
Place the ramekins in a bain marie (hot water bath) and bake for 35 to 50 minutes or until set in center and knife comes out clean.
Remove from oven and cover until cool to prevent crust forming.Notes:
Bread. Use 100% whole wheat bread for good color and better texture. Don't use bread with whole wheat kernels in it.
Cinnamon. Cinnamon lumps up if you don't thoroughly mix it with the sugar first.
Calories. 200 per serving. 170 without the butter.
Serve with: Chantilly cream or lightly sweetened creme fraiche.
Banana Walnut Bread Pudding. Use 10 ounce ramekins. Add 1 cup mashed ripe bananas, about 1 large banana, and 1/4 cup well chopped walnuts to mixture.
