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Recipes Desserts Puddings and Mousses
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| Servings: | 6 |
| Author Notes: | This recipe is reprinted with permission from the California Prune Board. This dessert is healthy enough to eat for breakfast. |
| Ingredients: |
1-3/4 cup nonfat milk
6 tablespoons egg substitute (equiv. to 1-1/2 whole eggs) 6 tablespoons sugar 2 teaspoon vanilla 1 teaspoon grated orange peel 1 teaspoon grated lemon peel 1/2 teaspoon cinnamon 5 cups soft, 3/4-inch French bread cubes 4-1/2 ounces diced, pitted prunes 1 tablespoon margarine Citrus Sauce: 1/2 cup orange juice 3 tablespoons sugar 1 tablespoon margarine 1/4 teaspoon grated lemon peel dash of cinnamon 1/4 cup water 2 teaspoons cornstarch |
| Instructions: |
Preheat oven to 350°F.
In large bowl, whisk milk, egg substitute, sugar, vanilla, orange & lemon peels and cinnamon; stir in bread and prunes. Let stand at room temperature 45 minutes. Stir margarine into bread mixture; spoon into 8-inch square baking dish coated with vegetable cooking spray. Bake 45 minutes or until pick inserted into center comes out clean. In the meantime, make citrus sauce. In small saucepan over medium heat mix together all sauce ingredients until sugar dissolves. Mix water with cornstarch and stir into saucepan. Bring to a boil; stirring constantly, about 2 minutes, until sauce is slightly thickened. Serve bread pudding warm or at room temperature with warm Citrus Sauce. Per Serving with 2 Tablespoons Sauce: Exchanges: 2 Bread; 1 Fat; 1 Fruit; 1/2 Meat; 1/2 Milk |
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