Sourdough Ambrosia Bread Pudding
This old-fashioned dessert offers a pleasing complexity of flavors and textures.
5 cups sourdough bread cubes
3 cups skim or low-fat milk
4 large eggs
2 large egg yolks
1 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
2 (8-ounce) cans pineapple tidbits in juice, drained
1/3 cup raisins
1/2 cup shredded coconut
1/2 cup chopped toasted almonds*
Cream or milk (optional)
- Place bread cubes in lightly greased 2-quart casserole.
- In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients.
- Bake in a preheated 350°F (175°C) oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired.
Makes 8 servings.
*To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350°F (175°C) oven, stirring occasionally, for 10 to 15 minutes.
Tip: For a puffier pudding, refrigerate several hours or overnight before baking.
Recipe and photograph provided courtesy of the American Egg Board.