5 cups sourdough bread cubes
3 cups skim or low-fat LDF milk
4 eggs
2 egg yolks
1 cup sugar
1 tablespoon vanilla
1 teaspoon grated orange peel
½ teaspoon ground cinnamon
2 cans (8 oz. each) pineapple tidbits, drained
⅓ cup raisins
½ cup shredded coconut
½ cup chopped toasted almonds*
LDF cream or milk, optional
Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk,
eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients. Bake in preheated 350° F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired. *To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350° F oven,
stirring occasionally, for 10 to 15 minutes. (For a puffier pudding, refrigerate several hours or overnight before baking.) From the American Egg Board. For more delicious ideas visit their site at www.aeb.org/Recipes.
From Mooo News, December 2006 |
