Old-Fashioned Vanilla Bread Pudding with Winter Fruit |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (6-inch) piece vanilla bean, split lengthwise |
1 1/2 cups 2% low-fat milk |
1/2 cup boiling water |
1/2 cup chopped dried mixed fruit |
1/4 cup raisins |
1 tablespoon margarine, melted |
10 (1/2-inch-thick) slices italian bread (about 6 1/2 ounces) |
vegetable cooking spray |
1 cup evaporated skimmed milk |
1/2 cup sugar |
1/8 teaspoon salt |
1/8 teaspoon ground cinnamon |
2 eggs |
2 egg whites |
Directions:
1. 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, and let cool; discard vanilla bean.
2. Combine boiling water, mixed fruit, and raisins in a small bowl; cover and let stand 30 minutes or until softened (do not drain).
3. Brush melted margarine over bread slices, and place bread on a baking sheet. Bake at 350° 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, if needed. Spoon softened fruit and soaking liquid over bread; top with remaining bread.
4. Combine the vanilla-milk mixture, evaporated milk, and next 5 ingredients (evaporated milk through egg whites) in a medium bowl; stir well with a wire whisk. Pour over bread, pressing gently to moisten.
5. 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. Serve warm.
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