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Receta Jasper's Bread And Butter Pudding With Cranbe

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Raciónes: 6

Ingredientes

Cost per serving $0.63 view details
  • 1 x Day-old baguette
  • 1 c. Fresh or possibly frzn cranberries
  • 6 Tbsp. Unsalted butter, melted
  • 3 c. Lowfat milk
  • 6 whl Large eggs
  • 3/4 c. Sugar
  • 1 tsp Vanilla Custard Sauce (recipe follows) or possibly whipped cream

Direcciones

  1. Jasper's Bread and Butter Pudding with Cranberries
  2. Cut bread into three-inch sections. Square off sections by removing crust.
  3. Slice each section lengthwise into 2 rectangular pcs no more than 1/2 inch thick.
  4. Scatter 2/3 c cranberries over bottom of lightly greased 7x11 inch baking dish. Brush both sides of bread pcs with melted butter and place over cranberries in neat rows. Arrange pcs to overlap slightly, giving shingled effect.
  5. Whisk lowfat milk, Large eggs, sugar and vanilla vigorously till smooth. Gently pour mix over bread and cranberries. Let stand 30 min, occasionally pushing down on bread to absorb as much liquid as possible.
  6. Sprinkle remaining cranberries over top and bake at 325 degrees 30 min or possibly till edges are set and wood pick inserted in center comes out clean. If pudding top is not brown, remove pudding from oven and place nder broiler to brown slightly. Watch carefully to prevent scorching.
  7. Let stand 15 min. Cut into squares, using rows of bread as a guide.
  8. Serve with custard sauce or possibly whipped cream.
  9. Makes 6 to 8 servings.
  10. Custard Sauce:1/2 vanilla bean 2 c lowfat milk 4 egg yolks 3/4 c sugar Split vanilla bean lengthwise and scrape seeds into heavy saucepan. Add in bean pod and lowfat milk.
  11. Heat to just below boiling, then remove from heat. Cover and let steep 20 min. Scrape bean again and add in any scrapings to pot. Throw away bean pod.
  12. Whisk together egg yolks and sugar and add in hot lowfat milk gradually, stirring often, till all lowfat milk is added. Return to pot and cook over low heat till custard coats back of spoon, 3 to 5 min. Strain and chill.
  13. Makes 2cups.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 228g
Recipe makes 6 servings
Calories 330  
Calories from Fat 157 48%
Total Fat 17.78g 22%
Saturated Fat 9.69g 39%
Trans Fat 0.0g  
Cholesterol 246mg 82%
Sodium 125mg 5%
Potassium 269mg 8%
Total Carbs 33.67g 9%
Dietary Fiber 0.8g 3%
Sugars 32.44g 22%
Protein 10.51g 17%
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