 | | Directions |
- Preheat oven to 375º F.
- Toast bread in a toaster or by placing the bread on a large baking sheet and putting the sheet in a preheated oven for approximately 15 minutes.
- Place prepared fruit and raisins in a bowl and sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. Put the fruit mixture in a large skillet and cook over medium heat until softened, approximately 15 minutes. Stir frequently.
- Coat baking dish with cooking spray.
- Tear toasted bread into pieces (6 to 8 pieces per slice) and place in the bottom of the baking dish. Pour cooked fruit over bread and spread evenly.
- In a bowl, whisk eggs, milk, salt and remaining sugar together. Pour egg mixture over fruit. Allow bread pudding to set at room temperature for 5 minutes.
- Using a hot water bath, bake the pudding 35 to 45 minutes or until the pudding is slightly set. Remove from water bath and cool completely before serving.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 8
Servings: 6
|  | | Ingredients | | - | | 8 slices cinnamon bread |
| - | | 1 large apple, peeled and sliced thin |
| - | | 1 large pear, peeled and sliced |
| - | | 1/3 cup sugar, divided (less if desired) |
| - | | 1 teaspoon ground cinnamon |
| - | | 6 eggs, slightly beaten |
| - | | 3 cups skim milk |
| - | | 1/2 cup raisins |
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