Cherry Chestnut Bread Pudding |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 9 |
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Leftover bread becomes an elegant dessert with this holiday twist on bread pudding. Just as easy but oh, so festive..... Ingredients:
7 cups cubed white bread, about 1/2 inch each (no crusts) |
1 cup roasted chestnuts, finely chopped |
1 cup dried cherries, finely chopped |
1 (300 ml) can sweetened condensed milk (eagle brand) |
1 cup sweetened chestnut puree |
6 large eggs, well beaten |
2 1/4 cups hot tap water |
1 teaspoon imitation brandy extract |
1/2 teaspoon orange zest, finely grated |
Directions:
1. Place half of bread cubes in nonstick or sprayed 9-inch square pan. Sprinkle half of chopped chestnuts and dried cherries on top; cover with remaining bread cubes.
2. Stir remining ingredeints together in a bowl, and pour over bread cubes. Sprinkle with remaining chopped chestnuts and dried cherries.
3. Bake uncovered until knife inserted in center comes out clean, about 1 hour. Serve warm or cool. Refrigerate leftovers.
4. VARIATION: You can substitute dried sweetened cranberries for the dried cherries, and other roasted nuts such as walnuts for the roasted chestnuts.
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