Recipe#9237

Title: Bread Pudding 38

From: Robin Cowdrey robinc@cronus.oanet.ca 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (3) Bread Pudding 
 Date: 22 Nov 1997 05:58:49 -0700 
 Message-ID: <3.0.1.32.19971119220353.0068d2e4@cronus.oanet.com> 

Apple Bread Pudding
 Baked Pear Bread Pudding
 Gingered Peach Bread Pudding
 Apple Bread Pudding
 Yield: 4 to 6 servings
 2 1/2 cups wholewheat bread cubes
 1/2 cup apple,  diced, cored, and peeled 
 2 Tbs. unsalted butter, cut in bits
 3 eggs
 2 Tbs. honey or maple syrup
 1 1/2 cups apple cider or juice
 1/2 tsp. vanilla (optional)
 1/2 tsp. ground cinnamon (optional)
 Ice cream (optional)
 An unfiltered apple cider or juice, which is usually available at natural
 food stores, adds a clear distinct apple flavor to this dessert. If
 unavailable, include the vanilla and cinnamon. This pudding will keep for
 several days in the refrigerator.  In mixing bowl, toss together bread,
 apple and butter. In separate bowl, whisk together eggs and honey; whisk
 in cider, and vanilla and cinnamon (if using). Pour over bread mixture.
 Let stand for 1 hour.  Pour pudding into 6-cup baking dish. Bake in 325
 degree F oven until pudding is firm, about 45 minutes. Serve warm with ice
 cream (if using). 
  -----
 Baked Pear Bread Pudding
 Yield: 6 servings
 1/2 large loaf French bread
 1 1/2 cups lowfat (2%) milk
 1/2 cup granulated sugar
 1 tsp. almond extract
 3 cups chopped peeled pears
 2 eggs, beaten
 1 tsp. butter; softened
 1/4 cup packed brown sugar
 2 Tbs. slivered almonds
 Remove bread crusts; tear bread into 1-inch pieces to make 6 cups. In bowl,
 combine milk, granulated sugar and almond extract;  stir in bread and let
 stand for 10 minutes. Stir in pears and eggs.  Grease 8-inch square baking
 dish with butter; pour in mixture and press with spoon to level. Bake in
 350 degree F oven for 40 minutes or until firm to touch. Sprinkle with
 brown sugar and almonds; broil for 1 to 2 minutes or until sugar melts. 
 -----
 Gingered Peach Bread Pudding
 Yield: 6 servings
 8 slices day-old bread, cubed
 2 cans (14 oz. each) peaches, drained and chopped
 4 eggs, lightly beaten
 3/4 cup packed brown sugar
 1/2 cup unsalted butter, melted
 1/2 tsp. ground ginger
 In greased 6-cup casserole combine bread and peaches. In bowl, mix together
 eggs, sugar, butter and ginger. Pour over bread mixture. Bake in 375 degree
 F oven for 30 minutes or until puffed and center is firm. Serve with ice
 cream or whipped cream.