Sourdough Ambrosia Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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For a puffier pudding, refrigerate several hours or overnight before baking. Ingredients:
5 cups sourdough bread cubes |
3 cups skim milk or 3 cups low-fat milk |
4 large eggs |
2 large egg yolks |
1 cup granulated sugar |
1 tablespoon vanilla extract |
1 teaspoon orange peel, grated |
1/2 teaspoon ground cinnamon |
2 (8 ounce) cans pineapple chunks in juice, drained |
1/3 cup raisins |
1/2 cup shredded coconut |
1/2 cup almonds, chopped toasted |
cream (optional) or milk (optional) |
Directions:
1. Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients.
2. Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired.
3. *To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350°F oven, stirring occasionally, for 10 to 15 minutes.
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