Just a few days ago I made a bread pudding recipe that turned out pretty well. Here's the modified version as I cooked it:
Bread Pudding
4 slices white bread (21/2 to 3 cups worth when cubed)
1/2 cup raisins
EnerG egg sub to equal 2 eggs
1/3 cup sugar (recipe called for brown sugar)
pinch salt
1/2 tsp cinnamon
1/8 tsp nutmeg
2 1/4 cups warm skim milk
1 tsp vanilla
1 tsp sugar
Preheat oven 325F.
Toast the bread and slice into cubes. Spray an 8" square pan and arrange the bread in the pan, sprinkling the raisins on top.
In a small bowl, mix the EnerG according to directions. Add the spices, vanilla, 1/3 cup sugar and milk, stirring to combine. Pour over the bread and let stand for 30 minutes, pressing down occasionally on the bread to absorb the liquid. Sprinkle with 1 tsp sugar, then bake 50-60 minutes until golden brown and puffed up.
Serve warm or cold.
Variations: Use chopped apricots instead of raisins.
Spread the bread with jam before cutting.
Add the grated zest of an orange to the liquid.
Yum!
Sharon
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Sharon McCleave BSc(Hons)Ost.
Reg'd Osteopath
Ontario Osteopathic and Rehabilitation Centre
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