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When I was in New Orleans in 2003, I attended an afternoon cooking class at the New Orleans School of Cooking (which is still in operation, for those planning a trip to the Big Easy). The class consisted of a very entertaining few hours of historical background on the area combined with demonstrations of some of the recipes that make New Orleans famous throughout the world: jambalaya, seafood bisque, pralines, and bread pudding.
After the cooking demonstration was over, class members were invited to taste the finished products. All of the food was excellent, but I was particularly fond of the bread pudding. Loaded with sugar, cream, and nuts, it was delicious, but as you can imagine, it was not exactly a heart-healthy dish. So I was delighted to find a healthier version of the tasty treat in Nubella’s Healthy Recipes: Lower-Fat Raisin Bread Pudding - 8 slices raisin bread, cubed
- 2 eggs
- 1 egg yolk\cooked
- 1/3 cup sugar
- 1/2 tsp. cinnamon
- 1-1/2 cups skim milk
- 1/2 cup evaporated skim milk
- 1-1/2 tsp. vanilla extract
- 2 Tbs. powdered sugar
Preheat oven to 350° F. Arrange bread pieces in the bottom of a buttered 8-0/1 inches baking dish. Combine eggs and egg yolk in a bowl. Whisk vigorously until blended. Whisk in remaining ingredients, except powdered sugar, and mix thoroughly. Pour custard over bread and let stand 10 minutes, allowing bread to soak completely. Place baking dish in a larger roasting pan. Add enough hot water to pan to come halfway up sides of baking dish. Bake about 40 minutes or until custard is set and top is golden. Let stand 10-15 minutes before cutting into squares. Sprinkle with powdered sugar before serving. Click here for full nutritional information. Enjoy, and happy holiday weekend to everyone!
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