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