Bread Pudding

Published: May 30, 2012

Ingredients

2	cups low-fat milk
3	eggs
¼	cup sugar
½	tsp freshly grated nutmeg
2	tsp vanilla extract
2	Tbsp butter, softened
7	slices bread, preferably light whole wheat
1	large of 2 small tart apples, peeled, cored and thinly sliced
⅓	cup raisons
¼	cup sliced almonds

Directions

Whisk milk, eggs, sugar, nutmeg, and vanilla together in a bowl until blended. Coat a shallow 12 inch baking dish with a little butter. Remove crusts from bread and spread bread lightly with remaining butter. Cut each slice into 4 triangles. Interleave bread triangles with apple slices in a single layer in prepared dish. Sprinkle with raisins and almonds. Pour egg mixture into dish,. Let stand at room temperature for 15 minutes or refrigerate fo rup to 4 hours.

Preheat oven to 350 F. Bake pudding until puffed and golden, about 40 minutes. Serve hot or at room temperature.

Note: You can also bake mixture in four to six ramekins for 25 – 30 minutes.

6 servings
226 Calories