Saturday, November 20, 2010
Raisin Raspberry Bread Pudding
I love bread pudding. I like it as a dessert or main course. My mother has made it my entire life at Thanksgiving and I expect it to be there on the table. So now I have taken over the role of the bread pudding baker. I admit to not being fond of the raisins so I especially like this new recipe I found using raspberries, one of m favorite berries, in addtion to the raisins in the bread. This recipe only serves 6 but it can easily be increased to fit your family size.
12 (1/2 in.) slices of cinnamon raisin bread
vegetable cooking spray
1/2 c. fresh raspberries (thawed and drained frozen berries are fine also)
2 c. skim milk
2 egg yolks
1/4 c. sugar
1/4 t. vanilla extract
fresh mint sprigs (opt.)
1. Trim crust from bread; cut bread into 12 rounds using a 2/12/ in. biscuit cutter.
Place 1 round into each of 6 (6 oz) custard cups, or ramekins, that have been coated with cooking spray.
2. Press raspberries through a fine sieve to yield 1/4 c. juice; discard seeds. Spoon 2 teaspoons of juice onto each bread round in custard cups. Top with remaining bread rounds; set aside.
3. Place milk in top of a double boiler; bring water to a boil. Cook until milk is thoroughly heated. Set aside.
4. Combine egg, yolks, sugar, and vanilla in a medium bowl, stirring well. Gradually add milk, stirring constantly with a wire whisk until well blended. Pour milk mixture evenly into prepared custard cups.
5. Place custard cups in a 13x9x2 in. baking dish; pour hot water into baking dish to a depth of 1 inch. Bake at 350 degrees for 40-45 minutes or until set. Remove cups from water. Serve warm or chilled.
6. Garnish with fresh mint sprigs, if desired.
YIELD: 6 servings (140 calories per serving)
If you like this blog, please look for my other blogs:Thyme for Herbs and Bits, Tales, and Yarns