White Chocolate Bread Pudding

Posted on May 14, 2012 by Judy Winter

12 Servings

Prep: 30 Min. + standing Bake: 55 Min

Ingredients

16 slices cinnamon bread, crusts removed, cubed

1 cup golden raisins

3/4 cup white baking chips

3/4 cup chopped pecans

1/4 cup butter, melted

6 eggs, lightly beaten

4 cups 2% milk

3/4 cup plus 1 tablespoon sugar, divided

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

SAUCE:

2/3 cup heavy whipping cream

2 tablespoons butter

8 ounces white baking chocolate, chopped

Directions

In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, raisins, vanilla chips and pecans. Repeat layers. Drizzle with butter.

In a large bowl, whisk the eggs, milk, 3/4 cup sugar, vanilla and cinnamon until blended; pour over bread mixture. Let stand for 15-30 minutes.

Sprinkle with remaining sugar. Bake, uncovered, at 375° for 55-65 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil during the last 15 minutes if top browns too quickly.

In a small saucepan, bring cream and butter to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes; whisk until smooth. Serve with warm bread pudding. Yield: 12 servings (1-1/2 cups sauce).

Nutritional Facts1 serving (1 piece) equals 495 calories, 29 g fat (13 g saturated fat), 153 mg cholesterol, 300 mg sodium, 54 g carbohydrate, 4 g fiber, 12 g protein.

Spring Brunch Bake

Posted on May 14, 2012 by Judy Winter

6 Servings

Prep: 15 Min. Bake: 25 Min. + standing

Ingredients

8 cups cubed French bread

2 cups cut fresh asparagus (1-inch pieces)/or substitute 2 cups cut fresh green beans

1 cup cubed fully cooked lean ham

3/4 cup shredded part-skim mozzarella cheese

6 egg whites

3 eggs

1-1/2 cups fat-free milk

2 tablespoons lemon juice

1/4 teaspoon garlic powder

Directions

In a large bowl, combine the bread, asparagus/or green beans, ham and cheese. Whisk the egg whites, eggs, milk, lemon juice and garlic powder; pour over bread mixture and stir until blended. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

Cover and bake at 350° for 25 minutes. Uncover and bake 8-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 6 servings.

Nutritional Facts1 piece equals 224 calories, 6 g fat (3 g saturated fat), 124 mg cholesterol, 640 mg sodium, 20 g carbohydrate, 2 g fiber, 21 g protein.

Peanut Butter Breakfast Bread Pudding

Posted on May 14, 2012 by Judy Winter

4 Servings

Ready in: 1 Hour-10 Min.

Ingredients

Crisco® Original No-Stick Cooking Spray

2 large eggs

1/2 cup milk

1/2 cup sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 cup Jif® Extra Crunchy Peanut Butter

6 slices bread

1/2 cup raisins

Yogurt with fruit

Directions

Heat oven to 350°F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.

Break eggs into a large bowl; whisk until well combined. Add milk, sugar, vanilla and cinnamon; whisk until well combined. Add peanut butter; whisk until well mixed.

Cut or tear bread into 1-inch squares and add to bowl. Add raisins and gently stir to mix well. Pour bread mixture into prepared baking pan.

Bake until the mixture is set and the top is golden brown (about 25 minutes). Remove from oven and place on a baking rack to cool.

Serve warm, spooned into bowls and topped with fruit yogurt. Yield: 4 servings.

Caramel Apple Bread Pudding

Posted on May 14, 2012 by Judy Winter

8 Servings

Prep: 15 Min. Bake: 35 Min.

Ingredients

1 cup unsweetened applesauce

1 cup fat-free milk

1/2 cup packed brown sugar

1/2 cup egg substitute

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

5 cups cubed day-old bread

1/2 cup chopped peeled apple

1/2 cup fat-free whipped topping

1/2 cup fat-free caramel ice cream topping

Directions

In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened.

Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts1 serving equals 187 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 201 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Breakfast Bread Pudding

Posted on May 14, 2012 by Judy Winter

6-8 Servings

Prep: 10 Min. + chilling Bake: 40 Min.

Ingredients

12 slices white bread

1 package (8 ounces) cream cheese, cubed

12 eggs

2 cups milk

1/3 cup maple syrup

1/4 teaspoon salt

Directions

Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.

Nutritional Facts1 serving (1 each) equals 383 calories, 21 g fat (10 g saturated fat), 359 mg cholesterol, 485 mg sodium, 32 g carbohydrate, 1 g fiber, 17 g protein.

Apple Butterscotch Bread Pudding

Posted on May 14, 2012 by Judy Winter

12 Servings

Prep: 20 Min. Bake: 40 Min.

Ingredients

1/4 cup butter, cubed

2 cups chopped peeled tart apples

1/3 cup packed brown sugar

8 cups cubed French bread

1/2 cup butterscotch chips

1/2 cup cinnamon baking chips

1/2 cup chopped walnuts

4 eggs

3 cups half-and-half cream

1 teaspoon vanilla extract

Additional cinnamon baking chips, melted, optional

Directions

In a large skillet, melt butter. Stir in apples and brown sugar. Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally.

Place bread cubes in a greased 13-in. x 9-in. baking dish. Add the apple mixture, chips and walnuts; toss to coat. In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture.

Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers. Yield: 12 servings.

QUICK AND EASY CRUMB CAKE

Posted on January 25, 2012 by Judy Winter

BATTER:

3 tbsp. butter

1/2 c. sugar

1 egg

1 1/2 c. flour

2 tsp. baking powder

2/3 c. milk

Cream together butter and sugar. Add and stir in egg, flour, baking powder and milk. Spread in a greased 9 x 13 inch pan.

CRUMB MIXTURE:

2 c. flour

1 c. sugar

2 sticks butter

2 tbsp. cinnamon

Mix all ingredients for crumb mixture together in a separate bowl and drop over batter. Bake at 350 degrees for 25 minutes.

Easy Molasses Sticky Buns

Posted on January 25, 2012 by Judy Winter

12 Servings

Prep: 20 Min. + Rising Bake: 25 Min.

Ingredients

2 loaves (16 ounces each) frozen bread dough, thawed
1/3 cup butter, softened
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
MOLASSES SAUCE:
1 cup packed brown sugar
1/2 cup butter, cubed
1/2 cup water
1/4 cup molasses
Chopped pecans or walnuts if desired

Directions

Roll out each loaf of bread dough into a 10-in. square. Spread with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut each loaf into six slices.
For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with nuts if desired. Place rolls, cut side down, in molasses sauce.
Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm. Yield: 1 dozen.