Cranberry-Apricot Bread Pudding |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I adjusted a favorite bread pudding recipe to make it a little healthier. Dried fruits add texture and sweetness to this heart-warming dessert.Lillian Julow, Gainesville, Florida Ingredients:
1 cup chopped dried apricots |
1/2 cup unsweetened apple juice |
1/4 cup dried cranberries |
1-1/4 cups milk |
2 egg whites |
1 egg, lightly beaten |
1/2 cup packed brown sugar |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cardamom |
6 cups cubed day-old bread |
8 tablespoons whipped topping |
1/4 cup chopped walnuts, toasted |
Directions:
1. In a small saucepan, combine apricots and apple juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until liquid is almost absorbed. Stir in cranberries; set aside.
2. In a large bowl, combine the milk, egg whites, egg, brown sugar, cinnamon, vanilla, nutmeg and cardamom. Add bread cubes; toss to coat. Let stand for 15 minutes. Stir in apricot mixture.
3. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Top each serving with 1 tablespoon whipped topping and 1-1/2 teaspoons chopped walnuts. Yield: 8 servings.
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