Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Apple Walnuts Orange Raisin Bread Pudding

Recipe Name

Apple-Walnuts Orange Raisin Bread Pudding

Submitted by Mary_Means
Recipe Description
Quantity 1 Quantity Unit 1.5 quart baking pan Servings  
Prep Time (minutes) 15 Cook Time (minutes) 60 Ready In (minutes) 75
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
2/3
slices, largeBread, multi-grain, cubed
1
1/4
cupsFat free evaporated milk
1/2
cupegg beaters (or equivalent of 2 eggs)
1/2
cupsweeteners (artifical baking sweetner)
1/2
tablespoonorange zest
1/8
tablespoonorange extract
1/8
teaspooncinnamon, ground
1/2
ouncewalnuts (minced or finely chopped
Steps
Sequence Step
1Preheat oven to 325 F. Bring some water to simmering to put around baking dish or cups when ready to put items in water-bath to cook.
2Put 4 cups cubed bread into blender with the milk, egg substitute, orange extract, nutmeg and cinnamon.
3Let apple slices sit in orange juice to keep them from turning brown.
4Spray 1-1/2 quart cooking pan (or 6 oven-proof mugs or large custard cups) with vegetable oil spray. Arrange the apple slices on the bottom of the pan.
5Sprinkle apples with chopped walnuts.
6Add leftover orange juice to batter. Blend if needed.
7Add raisins to batter (do not blend). Pour batter over apple slices and walnuts.
8Set the dish in a shallow pan that is larger than your baking dish. Set this pan in the preheated oven, then as you do for baked custard, filled 1/2 inch deep with hot water. (This is safer than trying to move the pan with hot water around your baking dish and then trying to put it in the oven.) Bake oven for approximately 1 hour or until the pudding top is light brown and a knife entered into the pudding comes out cleanly. You will notice that the pudding will begin to seperate from the sides
8Remove from oven and cool. This pudding can be eaten warm or cold. Use recipe for a dessert or for breakfast. (You might be able to divide the mixture into 6 oven-proof mugs instead of the 1-1/2 quart baking dish. This allows you to take one and "grab and go" for your breakfast.)
9Garnish each serving with 2 Tbsp of Cool Whip, if desired. Sprinkle a little cinnamon or nutmeg for added flavor if desired.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com