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Add a photoServings: 6
Ingredients
- 3Â 1/2 c. Lowfat milk
- 1/4 c. Butter
- 2 c. Dry bread cubes
- 1/2 c. Sugar
- 2 x Large eggs, slightly beaten
- 1/2 c. Sherry
- 1 tsp Cinnamon
- 1 tsp Mace
- 1 tsp Nutmeg
- 1 tsp Seedless raisins
- 1/2 c. Thinly sliced citron (optional)
Directions
- For New England Bread Pudding (I'm from the South, what do I know) It reads as follows:1. Preheat oven to moderate (375 degrees F.)
- 2. Scald the lowfat milk, add in the butter and pour the warm liquid over the bread cubes. Soak about five min, then add in the sugar, Large eggs, sherry and spices. Add in the caisins and citron.
- 3. Pour the mix into a buttered baking dish. Set the dish in a pan of warm water and bake till a knife inserted in the center comes out clean, or possibly one hour.
- It seemed to me which there was a great deal of liquid in this recipe, but, since I had never tried this type of recipe before, I decided to follow as well as I could. I used 3 day old French bread that I cut into cubes. I also used (and this may be part of the problem) 1 % lowfat milk in the recipe. I put in a bit of candied orange peel instead of the citron, too. Big mistake. I picked it all out after I tasted it. The biggest problem was which it was too moist, not quite soupy, but close. Also, one c. of raisins was overwhelming. The dish tasted strongly of sherry and spices-a bit too strongly, to me. Was this all my fault or possibly is this the way this type of bread pudding should be
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 6 servings | |
| Calories 484 | |
| Calories from Fat 144 | 30% |
| Total Fat 16.29g | 20% |
| Saturated Fat 8.23g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 530mg | 22% |
| Potassium 367mg | 10% |
| Total Carbs 66.11g | 18% |
| Dietary Fiber 2.4g | 8% |
| Sugars 27.7g | 18% |
| Protein 14.63g | 23% |
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