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1998
Brunch Bread Pudding with Apple Compote Recipe

Brunch Bread Pudding with Apple Compote

Individual bread puddings made with Egg Beaters, raisin bread and walnuts, served with apple compote

15
Prep Time
(MINUTES)
1
Total Time
(HOURS)
8
Servings
3 of 5 (19 ratings) Review This Recipe | See All Reviews
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Ingredients

  • PAM® Baking Spray
  • 8 slices cinnamon raisin bread, cut into 1/2-inch pieces (8 slices = about 4 cups)
  • 2 cups fat free half-and-half
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/2 cup chopped walnuts
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon Fleischmann's® Original-stick
  • 2 medium apples, such as Fuji, cored, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup maple-flavored pancake syrup

Nutrition Information

290
Calories
8g
Total Fat
10g
Protein
Serving Size: 8 servings (1 bread pudding with 1/4 cup sauce each)
View Complete Nutrition Information >

Directions

  1. Preheat oven to 325°F. Spray 8 oven-safe custard cups (6-ounce) with baking spray. Stir together bread pieces, half-and-half, Egg Beaters, walnuts, sugar, vanilla, and cinnamon in large bowl. Let stand 10 minutes.
  2. Spoon mixture evenly into prepared custard cups. Place custard cups in a roasting pan filled 1-inch deep with water. Bake 45 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes.
  3. Melt Fleischmann's in medium saucepan over medium heat. Add apples; cook and stir 3 minutes, or until crisp-tender. Stir in cranberries and syrup; cook and stir 3 minutes, or until apples are tender. Unmold puddings. Serve with compote.
Nutrition Information close
Amount per Serving
Calories 290  
  % Daily Value*
Total fat 8 g 12%
Saturated fat 1 g 4%
Cholesterol 0 MG 0%
Sodium 248 MG 10%
Carbohydrate 45 g 15%
Dietary fiber 3 g 12%
Sugars 28 g 3%
Protein 10 g 19%
Vitamin A   11%
Vitamin C   3%
Calcium   9%
Iron   15%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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