Citrus Bread Pudding with Citrus Sauce

  • Currently 3.1/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5

Rated 3.1/5 stars (18 votes cast)


plates Serves 6





Ingredients

  • 1-¾ cup nonfat milk
  • 6 tablespoons egg substitute (equiv. to 1-1/2 whole eggs)
  • 6 tablespoons sugar
  • 2 teaspoon vanilla
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel
  • ½ teaspoon cinnamon
  • 5 cups soft, 3/4-inch French bread cubes
  • 4-1/2 oz. diced, pitted prunes
  • 1 tablespoon margarine
Citrus Sauce
  • ½ cup orange juice
  • 3 tablespoons sugar
  • 1 tablespoon margarine
  • ¼ teaspoon grated lemon peel
  • dash of cinnamon
  • ¼ cup water
  • 2 teaspoons cornstarch

Timing

Preparation time
15 minutes

Waiting time
90 minute

Total time
105 minutes

Preparation

Preheat oven to 350°F.

In large bowl, whisk milk, egg substitute, sugar, vanilla, orange & lemon peels and cinnamon; stir in bread and prunes. Let stand at room temperature 45 minutes. Stir margarine into bread mixture; spoon into 8-inch square baking dish coated with vegetable cooking spray. Bake 45 minutes or until pick inserted into center comes out clean.

In the meantime, make citrus sauce. In small saucepan over medium heat mix together all sauce ingredients until sugar dissolves. Mix water with cornstarch and stir into saucepan. Bring to a boil; stirring constantly, about 2 minutes, until sauce is slightly thickened.

Serve bread pudding warm or at room temperature with warm Citrus Sauce.