Breakfast Bread Pudding
6 slices cinnamon-raisin bread
Nonstick cooking spray
1 1/2 cups fat free milk
3/4 cup refrigerated or frozen egg product, thawed
3 tbsp sugar
1 tsp vanilla
1/4 tsp ground nutmeg
1 5 1/2-ounce can apricot or peach nectar (2/3 cup)
2 tsp cornstarch
To dry bread, place slices in a single layer on a baking sheet. Bake in a 325* oven for 10 minutes, turning once. Cool on a wire rack. Cut slices into ½-inch cubes (you should have about 4 cups).
Lightly coat six 6-ounce souffle dishes or custard cups with nonstick cooking spray. Divide bread cubes among the prepared dishes. In a medium bowl combine milk, egg product, sugar, vanilla and nutmeg. Use a rotary beater or wire whisk to beat until mixed. Pour milk mixture evenly over bread cubes. Press lightly with the back of a spoon to thoroughly moisten bread.
Place dishes in a 13x9x2-inch baking pan. Place baking pan on oven rack. Carefully pour the hottest tap water available into the baking pan around dishes to a depth of 1 inch.
Bake in the 324* oven for 35 to 40 minutes or until a knife inserted near centers comes out clean. Transfer dishes to a wire rack. Let stand for 15 to 20 minutes.
Meanwhile, for sauce, in a small saucepan gradually stir apricot nectar into cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Spoon sauce over warm puddings.
Pairs Well With
I love, love, love bread pudding - all varieties - but this one is my favourite :)