Sour Cream and Apple Bread Pudding
Type: Desserts and Baked Goods
Apples and sour cream add a new dimension to traditional bread pudding.
Serves: 8 servings
- 5 cups 1/2-inch cubes firm multigrain or French bread (about 6 ounces)
- 1 3/4 cups skim or low-fat milk
- 1/2 cup nonfat or light sour cream
- 1/2 cup plus 2 tablespoons fat-free egg substitute
- 1/4 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup diced peeled apples (about 1 medium)
- 1/4 cup golden or dark raisins
- 1 tablespoon plus 1 1/2 teaspoons sugar
- 1/8 teaspoon ground cinnamon
- Place the bread cubes in a large bowl and set aside.
- Place the milk, sour cream, egg substitute, sugar, and vanilla extract in a large bowl, and whisk until smooth. Pour the milk mixture over the bread cubes, and set aside for 10 minutes.
- Stir the apples and raisins into the bread mixture. Coat a 2-quart casserole dish with nonstick cooking spray, and pour the mixture into the dish.
- To make the topping, place the sugar and cinnamon in a small bowl, and stir to mix well. Sprinkle the topping over the pudding.
- Bake uncovered at 350°F for about 1 hour, or until a sharp knife inserted in the center of the dish comes out clean. Allow to cool at room temperature for 45 minutes before serving. Serve warm or at room temperature, refrigerating any leftovers.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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