Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Bread Pudding |
Dessert-8023 |
| Ingredients |
|
| 1/3 cup |
honey |
| 1/4 teaspoon |
baking soda |
| 1 teaspoon |
ground cinnamon |
| pinch |
freshly grated nutmeg |
| 3 |
medium eggs |
| 1 cup |
heavy cream |
| 1 teaspoon |
pure vanilla extract (use a high-quality extract, not an imitation) |
| 5 cups |
cinnamon bread, cut into 1-inch cubes |
| 1/3 cup |
raisins (optional) |
| |
| Preparation |
| Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan. To make the
bread pudding, combine the honey, soda, cinnamon, and nutmeg in a large bowl. Beat in
the eggs until smooth, and then work in the heavy cream. Add the vanilla, then the bread
cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and
top with the egg mixture, which will prevent the raisins from burning. Bake for
approximately 25 to 30 minutes or until the pudding has a golden color, is firm to the
touch and a toothpick inserted in the pudding comes out clean. It should be moist, not
runny or dry. Let cool to room temperature.
Yield
6 servings
Nutritional Value Per Serving
Calories 230, Calories From Fat 97, Total Fat 11g, Saturated Fat 6g,
Trans Fatty Acid .2g, Cholesterol 120mg, Total Carbohydrates 30g, Protein 5g,
Omega 3 Fatty Acid .12g |
|
Look for "Fresh from Florida" ingredients
at your grocery store. |
