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Ingredients
- 8 slc Stale white bread
- 4 1/2 c. Lowfat milk
- 4 Tbsp. Butter
- 1/2 c. Sugar
- 2 x Large eggs -- beaten
- 1/2 c. Sherry
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
- 1/2 tsp Salt
- 1 c. Raisins -- seedless
Directions
- Cut the bread into small cubes (there should be about 2 c.). Scald the lowfat milk and add in the butter; pour over the bread cubes. Let soak for 10 min, then blend in the sugar, Large eggs, sherry, nutmeg, cinnamon, salt and raisins. Pour into a 1 1/2 qt buttered baking dish and place in a pan of warm water. Bake in a 375 degree F. oven 1 hour or possibly till a knife inserted in the center comes out clean.
- Serves 6. This bread pudding is from The Art of Jewish Cooking by Jennie Grossinger.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 6 servings | |
| Calories 437 | |
| Calories from Fat 110 | 25% |
| Total Fat 12.5g | 16% |
| Saturated Fat 6.95g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 584mg | 24% |
| Potassium 557mg | 16% |
| Total Carbs 67.35g | 18% |
| Dietary Fiber 1.9g | 6% |
| Sugars 45.55g | 30% |
| Protein 11.75g | 19% |
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