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| Orange Spiced Bread Pudding February, 2003 Serves 8 / Although traditional bread pudding can be quite heavy, the eggs in this lighter version are the only source of fat. 6 cups cubed French bread (day-old is preferable) 3/4 cup dried cherries, divided 2-1/2 cups hot water 3 eggs, lightly beaten 1 14-ounce can fat-free sweetened condensed milk 1 tablespoon freshly grated orange zest (requires about two medium oranges) 1 tablespoon vanilla extract 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1/4 teaspoon salt Orange Sauce: 1/2 cup sugar 1 tablespoon cornstarch 1 cup fresh orange juice (requires about three medium oranges) 1. Heat oven to 350°F. Coat a 9-inch square pan or 10-inch round baking dish with cooking spray; fill with bread cubes mixed with half the cherries. Sprinkle remaining cherries on top. 2. Combine water, eggs, condensed milk, orange zest, vanilla, spices, and salt in a bowl. Mix well and pour over bread. Bake for 45 minutes. 3. For sauce, combine sugar and cornstarch in a small saucepan. Add orange juice and cook over medium heat until thickened, stirring occasionally. Serve warm over bread pudding. Calories 341,Fat 3,Perfat 7,Cholesterol 80,Carbo 70,Protein 9,Fiber 2,Sodium 261 |