Saturday, February 19, 2011
But it all worked out in the end because now I can bring you this fabulous bread pudding. I am a bread pudding convert, but I know that it can still be a little boring if not done well; bread, eggs...there's not really much to it, but that also makes this dessert an excellent blank canvas for myriad ways of jazzing it up.
This recipe is adapted from my go-to cookbook, Better Homes and Gardens, and could also be made with dried pears and crystallized ginger, but my grocery store didn't carry those (my grocery store is also often out of spinach, shredded lettuce, ground beef and doesn't carry arugula at all, so I shouldn't be surprised). Best of all, this recipe is low-fat and would pair excellently with a caramel sauce or some other spiced cream sauce to complement the ginger (cardamom, maybe?) The original recipe calls for French bread, but I had a loaf of honey-wheat leftover from my first foray into breadmaking, so feel free to mix it up. Using brioche or challah would probably taste amazing...but probably not so low-fat.
Apple-Ginger Bread Pudding
4 beaten eggs
2 1/4 cups milk
1/2 cup sugar
1 Tbs vanilla
1 tsp finely shredded orange peel (optional)
1 Tbs finely grated fresh ginger
4 cups dry French bread cubes
1/3 cup snipped dried apples
1/4-1/2 tsp cinnamon, nutmeg and/or cardamom (optional)
1. Preheat oven to 350 degrees. In a large bowl, beat together eggs, milk, sugar, vanilla, orange peel, ginger and spices (if using). In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture. Press mixture lightly with the back of a large spoon.
2. Bake, uncovered, for 40-45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly.
Nutrition per serving: 191 calories, 4g total fat (2g saturated fat), 111mg cholesterol, 180mg sodium, 30g carbs, 1g fiber, 7g protein.