Difference between revisions of "Breakfast Bread Pudding"
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* 1 tsp fresh [[lemon peel]] | * 1 tsp fresh [[lemon peel]] | ||
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# Place bread cubes into 8 (6-ounce) greased heatproof custard cups or ramekins. | # Place bread cubes into 8 (6-ounce) greased heatproof custard cups or ramekins. | ||
# In large bowl, combine [[egg]] product, [[milk]], [[granulated sugar|sugar]], [[vanilla extract]] and [[nutmeg]]. | # In large bowl, combine [[egg]] product, [[milk]], [[granulated sugar|sugar]], [[vanilla extract]] and [[nutmeg]]. | ||
Latest revision as of 08:06, 14 July 2012
Ingredients
- 8 slice cinnamon raisin bread
- 8 oz Egg Beaters 99% Real Egg Product
- 2 cup skim milk
- ¼ cup sugar
- 1 tsp vanilla extract
- ½ tsp nutmeg
- ½ cup maple-flavored syrup
- 2 tbsp Fleischmann's margarine
- 1 cup strawberry
- ½ cup blueberry
- 1 tsp lemon juice
- 1 tsp fresh lemon peel
Procedures
- Place bread cubes into 8 (6-ounce) greased heatproof custard cups or ramekins.
- In large bowl, combine egg product, milk, sugar, vanilla extract and nutmeg.
- Divide and pour mixture over bread cubes.
- Place dishes in roasting pan filled with a 1-inch depth of hot water.
- Bake at 325°F.
- For 35 to 45 minutes or until set.
- Let stand 5 minutes.
- In small saucepan, heat syrup and margarine until smooth.
- Stir in fruit, lemon juice and peel; heat through.
- Unmold puddings on individual serving plates; serve with berry sauce.
