Quince-and-Cranberry Bread Pudding

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1/4 cup hazelnuts

1 1/4 cups fat-free milk

2/3 cup packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

2 large egg whites

1 large egg

6 cups (1-inch-thick) cubed french bread

cooking spray

1 cup diced cored peeled quince (about 1 quince)

1/2 cup apple cider

1/4 cup sweetened dried cranberries

Directions:

1. Preheat oven to 350°.
2. Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts; set aside.
3. Combine milk and next 7 ingredients (milk through egg) in a bowl. Add bread cubes; toss to coat. Let stand 15 minutes. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add quince; sauté 3 minutes. Add apple cider; reduce heat, and simmer 15 minutes or until liquid almost evaporates. Add quince, cranberries, and hazelnuts to bread mixture; toss gently to coat. Spoon into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 35 minutes or until set. Let stand 5 minutes before serving.

By RecipeOfHealth.com