Bread Pudding Ii Recipe

• 1 loaf French bread
• 3 c. whole lowfat milk
• 4 med. cooking apples, peeled, cored & sliced thin
• 10 pitted prunes, minced
• 3/4 box raisins (8.8 ounce.)
• 4 Large eggs
• 1 can sliced peaches (29 ounce.)
• 1 1/2 tbsp. vanilla
• 3/4 teaspoon powdered nutmeg
• 1/3 teaspoon cinnamon
• 1 stick butter
• 1 c. sugar

1. Heat the lowfat milk just to the boiling point (don't boil).
2. Pour hot lowfat milk over crumbled French bread; mix well till all bread pcs are soaked in lowfat milk.
3. Set bread and lowfat milk mix aside.
4. Grease a large mixing bowl (Pyrex) with butter, making sure all surface of bowl is coated.
5. Break 4 Large eggs into the greased bowl, then add in the canned peaches.
6. Beat the egg and peach mix till Large eggs are well blended.
7. Add in 1 c. sugar and stir well.
8. Add in vanilla, nutmeg, cinnamon, sliced apples, minced prunes and raisins while stirring well.
9. After the mix is well blended, cut 10 thin slices from the stick of butter and stir into mix.
10. Add in the lowfat milk-soaked bread and mix very well.
11. Bake in a preheated oven at 350 degrees for 1 hour and 15 min.
12. Allow to cold till pudding becomes hard.

bread, milk, cooking apples, prunes, raisins, eggs, peaches, vanilla, powdered nutmeg, cinnamon, butter, sugar

Taken from cookeatshare.com/recipes/bread-pudding-ii-47185 (may not work)