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Feb. 22nd, 2012 07:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffCherry Bread Pudding
8 oz. French bread, cut into 1 inch cubes
6 t. Cherry preserves
1 can nonfat evaporated milk, 12 oz
1 1/4 cups 2 % milk
1/4 cup honey
1/4 cup egg substitute, such as egg beaters
1/4 t. Pure almond extract
6 T. Cherry preserves
Crème fraiche, optional
Preheat oven to 350. Coat six 8 oz. Ramekins with nonstick cooking spray. Divide bread cubes among the ramekins to fill halfway and top each with 1 t. Preserves. Divide remaining bread cubes among ramekins and fill the top. Whisk together evaporated milk, 2 % milk, honey, egg substitute, and almond extract in large glass measuring cup. Pour 1/2 cup liquid over bread cubes in each ramekin. Press bread cubes into liquid; top with 1 T. Preserves. Bake puddings until bread is lightly toasted and liquid is absorbed, about 35 minutes. Let puddings stand 15 minutes before serving with a dollop of crème fraiche.
Cuisine Tonight
8 oz. French bread, cut into 1 inch cubes
6 t. Cherry preserves
1 can nonfat evaporated milk, 12 oz
1 1/4 cups 2 % milk
1/4 cup honey
1/4 cup egg substitute, such as egg beaters
1/4 t. Pure almond extract
6 T. Cherry preserves
Crème fraiche, optional
Preheat oven to 350. Coat six 8 oz. Ramekins with nonstick cooking spray. Divide bread cubes among the ramekins to fill halfway and top each with 1 t. Preserves. Divide remaining bread cubes among ramekins and fill the top. Whisk together evaporated milk, 2 % milk, honey, egg substitute, and almond extract in large glass measuring cup. Pour 1/2 cup liquid over bread cubes in each ramekin. Press bread cubes into liquid; top with 1 T. Preserves. Bake puddings until bread is lightly toasted and liquid is absorbed, about 35 minutes. Let puddings stand 15 minutes before serving with a dollop of crème fraiche.
Cuisine Tonight
