The tanginess of sourdough bread with the sweetness of the custard, pineapple, raisins and coconut is a nice contrast of flavors and textures, yet decidedly complimentary, in the old-fashioned dessert.

Sourdough Ambrosia Bread Pudding

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

1. Place bread cubes in lightly greased 2-quart casserole.
2. In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients.
3. Bake in 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.
4. *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.

Makes 8 servings.

Cook's Tip: For a puffier pudding, refrigerate several hours or overnight before baking.

Recipe and photograph provided courtesy of the American Egg Board.