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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This bread pudding is great served warm, but it's good at room temperature, too. We cut each piece into four squares, then stacked them for a dramatic presentation. Ingredients:
2 cups whole milk |
6 star anise |
1/2 cup sugar |
2 tablespoons chopped crystallized ginger |
1/4 teaspoon ground cinnamon |
4 large eggs, lightly beaten |
12 (1-ounce) slices cinnamon-raisin bread, cut into 1-inch pieces |
cooking spray |
1 tablespoon sugar |
2 1/4 cups vanilla reduced-fat ice cream (such as healthy choice) |
Directions:
1. Combine the milk and star anise in a small, heavy saucepan. Heat to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat; cover and steep 20 minutes. Strain milk mixture through a fine sieve into a large bowl; discard star anise. Add 1/2 cup sugar, ginger, cinnamon, and eggs; stir with a whisk. Gently stir in bread. Let stand 10 minutes, stirring occasionally.
2. Preheat oven to 350°.
3. Pour into an 8-inch square baking dish coated with cooking spray. Sprinkle the mixture evenly with 1 tablespoon sugar. Bake at 350° for 35 minutes or until a knife inserted in center comes out clean. Serve each piece warm with 1/4 cup ice cream.
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