Bread Pudding, hold the wibble

[kamihane]

I have a mountain of stale bread and a huge craving for bread pudding, but I have a few questions. I'm not really a fan of eggy custard type tastes, I prefer my bread pudding to be firmer and a bit cakier. I've looked through the recipes for bread pudding here, but I've never actually made one so I can't tell what's a good recipe to make sure it's

Comments

[ala_too]

Try this one. It's yummy. Just be prepared to not have any leftovers.

* Exported from MasterCook *

Apricot-Pecan Bread Pudding

Recipe By :Cooking Healthy with Splenda by JoAnna M. Lund
Serving Size : 6 Preparation Time :0:00
Categories : 3 Points Dessert
Patty's Pointed Recipes Shows Well
WW-Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Skim Milk
1/4 cup water
2 tbsps cornstarch
3/4 cup Splenda
2/3 cup Dried Apricots -- finely chopped
1 tbsp vanilla extract
1 tsp Cinnamon
9 slices reduced-calorie white bread -- cubed
3 tbsps Pecans -- chopped

Preheat oven to 350 deg F. Spray an 8-by-8-inch baking dish with
butter-flavored cooking spray. In a large saucepan sprayed with
butter-flavored cooking spray, combine milk, water,
cornstarch and Splenda.
Stir in apricots. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from
heat.
Add vanilla extract and cinnamon. Mix well to combine. Fold in bread
cubes and pecans.
Spread mixture evenly into prepared baking dish. Bake for 35 to 40 minutes or until golden brown and center springs back when lightly touched.

Place baking dish on a wire rack and let set for at least 5 minutes. Cut
into 6 servings.

Source:
"swadas1425@aol.com"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 176 Calories; 3g Fat (15.9%
calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber; 2mg
Cholesterol; 263mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 1/2 Non-Fat Milk; 1/2 Fat.

Serving Ideas : Good warm or cold.

NOTES : This recipe is awesome. Actually, if I could think of a
word beyond that, I'd rate this rate with it. In a 5 star
rating system this would be 6 stars. OK it's a JoAnna Lund
recipe so really that isn't a surprise that I like it. I
tend to really like her recipes. This is one of her
finest. And its only 3 points too!

This tastes like a mega-calorie, sticky, sweet bread
pudding and looks pretty too. The apricots offset the
off-white color of the bread pudding and the pecans add
just the right flavor of high calorie decadence and a
little chewiness. This is a dish to make for company or
forget that and eat it all up yourself. I'll be making
this frequently in the future and, perhaps, experimenting
with variants.

The only thing I might nit pick is that with the low
calorie bread the consistency was a little softer than I'd
prefer. I think I will leave the bread out overnight to
get a bit stale before making this next time.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[tessibean]

JoAnna M. Lund :D

She's from my hometown :)