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Fruit and Raisin Bread Pudding Recipe

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Moist, sweet and lightly flavored with cinnamon and nutmeg, this bread pudding is wonderful for breakfast or brunch.
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Servings:
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Ingredients
  • 7 ounces mixed dried fruit
  • 1/2 cup dried cranberries
  • 1 tablespoon vanilla extract
  • 2 tablespoons water or orange juice
  • 3 cups fat free milk
  • 1/2 cup sugar
  • 1 tablespoon orange rind
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 5 large eggs
  • 16 ounces raisin bread, cubed
Container: 9 X 9 deep baking dish
Directions
PREP
25 mins
COOK
1 hr
READY IN
1.5 hrs
  • Preheat oven to 325° F.
  • Coat baking dish with cooking spray.
  • Cut dried mixed fruit into small pieces. Combine dried fruit pieces with cranberries, vanilla, and water (or orange juice).
  • Microwave cranberry mixture for 1 minute. Set aside, allow to cool.
  • In a large bowl, combine milk and eggs. Whisk together. Add sugar, orange rind, butter, salt, cinnamon, and nutmeg. Whisk until well combined.
  • Add cranberry mixture and cubed bread. Stir to moisten. Set mixture aside for 15 minutes, allowing moisture to be absorbed.
  • Pour into prepared pan and bake at 325° F for 55 minutes or until set in the middle.
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