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LOCATION: Recipes >> Desserts Pudding >> Old-Fashioned Vanilla Bread Pudding With Winter Fruit

Print this Recipe    Old-Fashioned Vanilla Bread Pudding With Winter Fruit

1 piece vanilla bean, split lengthwise
1 1/2 cups 2% low-fat milk
1/2 cup boiling water
1/2 cup chopped dried mixed fruit
1/4 cup raisins
1 tablespoon margarine, melted
10 slices Italian bread, 6 1/2 ounces, 1/2" thick slices
Vegetable cooking spray
1 cup evaporated skimmed milk
1/2 cup sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
2 eggs
2 egg whites

Scrape seeds from vanilla bean; place the seeds and bean in a small
heavy saucepan. Pour 2% low-fat milk into pan, and cook over
medium-low heat to 180 degrees or until tiny bubbles form around
edge of pan (do not boil). Remove from heat, and let cool; discard
vanilla bean. Combine boiling water, mixed fruit, and raisins in
a small bowl; cover and let stand 30 minutes or until softened (do
not drain). Brush melted margarine over bread slices, and place
bread on a baking sheet. Bake at 350 degrees for 10 minutes or
until lightly toasted. Arrange half of bread in an 8-inch square
baking dish coated with cooking spray, tearing bread slices to fit
dish, if needed.

Spoon softened fruit and soaking liquid over bread; top with
remaining bread. Combine the vanilla-milk mixture, evaporated milk,
and next 5 ingredients (evaporated milk through egg whites) in a
medium bowl; stir well with a wire whisk. Pour over bread, pressing
gently to moisten. Cover dish, and place in a 13 x 9-inch baking
pan; add hot water to pan to a depth of 1 inch. Bake at 350 degrees
for 30 minutes. Uncover and bake an additional 20 minutes or until

NOTES : Yield: 8 servings.


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