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Fruited Bread Pudding Recipe | |
Dessert | |
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Ingredients:
Loaf of day-old Italian Bread (1to 1-1/2lb loaf), cut into 1/2 inch slices4 T. butter or margarine 2 T. cinnamon-sugar 1 quart milk 1 C. granulated sugar 1 Vanilla bean, sliced lengthwise in half 4 large eggs 1 pint fresh strawberries, sliced 2 C. fresh blueberries (or frozen, unthawed) Confectioner's sugar Mint leaves for garnish
Directions:
Heat oven to 350F. Arrange bread on a cookie sheet & toast 10 minutes, turning once, or till golden brown on both sides. Butter one side of each slice & sprinkle with cinnamon sugar. Set aside.Meanwhile, in a medium saucepan over medium heat, bring milk, granulated sugar, and vanilla bean to boiling. Remove from heat. Remove vanilla bean & scrape seeds into heated milk; discard bean. Whisk in eggs, one at a time. Set aside. Grease or lightly coat with cooking spray a 13x9-inch baking dish. Arrange half of the cinnamon toasts in dish & top with half of each of the berries. Pour half of the milk-egg mixture over fruit. Repeat with remaining ingredients. (Can be made up to one day ahead at this point. Cover & refrigerate.) Bake 45 to 55 minutes or until a knife inserted in center comes out clean. Sprinkle with confectioner's sugar, garnish with mint. Serves 6 to 8 people.
I'm sure this isn't what you're looking for , but it's a wonderful change from the usual "apple/raisin" recipes!
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