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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Great way to use up Sourdough Bread which is beginning to go stale and is quite yummy & a breeze to make. It's also a great dessert for the cooler months. Ingredients:
5 cups sourdough bread, cubes |
3 cups low-fat milk |
4 eggs |
2 egg yolks |
1 cup sugar |
1 tablespoon vanilla |
1/4 teaspoon ground nutmeg |
1/4 teaspoon almond extract |
1/2 teaspoon ground cinnamon |
1/3 cup raisins |
1/2 cup shredded coconut |
Directions:
1. Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, almond extract, nutmeg, & 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 whipped cream and a dash of cinnamon, if desired.
3. Note: For a puffier pudding, refrigerate several hours or overnight before baking.).
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