New Orleans Style Bread Pudding

adapted from The New Orleans Cookbook by Rima and

Richard Collin  

 

Servings - 12   Serving size - 1/12th of recipe    PP per serving - 6 points+

Calories - 211.4,   Total Fat - 6.1g,   Carb. - 33.7g,   Protein - 5.6g,   Fiber - 0.8g

 

2 cups skim milk

1/2 cup fat free half and half

10 cups of cubed day old  white bread, such as French, Italian, or Sourdough ( 1" - 2" cubes)

1  14-oz. can of fruit cocktail (take out the cherries) in 100% juice, drained

1 14-oz. can of diced peaches in 100% juice, drained ( or cut up slices if you can't find diced)

1/4 cup unsalted butter, melted

3 large eggs

1/2 cup granulated sugar

1/2 tsp. vanilla extract

1 tsp. cinnamon

3/4 tsp. fresh grated nutmeg

1/4 tsp ground allspice (optional)

1/2 tsp. salt


1.  Preheat oven to 350 degrees F.  Combine milk and fat free half and half in a pan and heat until just scaled.  ( I heated mine in the microwave on HIGH for 5 minutes in a 4 cup glass measure).  Set aside.

2.  In large bowl, combine the bread cubes, drained canned fruit, and butter.  Pour in the milk mixture and gently mix to combine.  

3.  In a small bowl, combine the eggs, sugar, vanilla, cinnamon, nutmeg, and salt.  Whisk well.  Pour into the bread cube mixture and combine.  

4.  Pour pudding into a 9" x 13" glass baking dish that has been coated in cooking spray.  Bake uncovered for 1 hour and 10 minutes, or until knife inserted into center comes out clean and top begins to brown and form a crust.  Allow to cool to room temperature, cut into 12 pieces and serve warm or cold.  Enjoy!

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