Bread Pudding PRINT
|2||cups low-fat milk|
|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|
|¼||cup sliced almonds|
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.